2 Tbsp. butter or margarine
1 small red bell pepper, chopped
3 green onions with tops, sliced
1/2 cup diced ham
8 eggs
8 (7- to 8-inch) flour tortillas
2 cups (8 oz.) shredded Colby-Jack or Pepper-Jack cheese, divided
1 can (10 oz.) enchilada sauce
1/2 cup prepared salsa
sliced avocado, fresh cilantro and red pepper slices for garnish
Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions; cook and stir 2 minutes. Add ham; cook and stir 1 minute.
Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set, but still soft, stirring occasionally.
Spoon about 1/3 cup egg mixture evenly down center of each tortilla; top with 1 tablespoon cheese. Roll tortillas up and place seam side down in shallow 11 x 7-inch baking dish.
Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas.
Cover enchiladas with foil; bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Continue baking 10 minutes or until enchiladas are hot and cheese is melted. Garnish, if desired. Serve immediately.
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