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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