Scrambled Egg Enchiladas


1 tablespoon butter or margarine

12 large eggs, lightly beaten

1/2 pound (16-ounce package) process cheese spread loaf with peppers, cut up and divided

1-1/2 cups choipped cooked ham

12 (8-inch) flour tortillas

2 tablespoons milk


Prepare 8 hours ahead.

Melt butter in a large nonstick skillet over medium heat; add eggs.

Cook, without stirring, until eggs begin to set on bottom.

Draw a spatula across entire bottom of skillet to form large egg curds.

Continue cooking until eggs are thickened but still moist (do not stir constantly). Remove eggs from heat.

Add half of cheese to eggs, stirring until cheese melts; chill remaining cheese., Stir ham into egg mixture.

Spoon mixture evenly down centers of tortillas; roll up, jellyroll fashion, and place, seam-side down, in a lightly greased 13x9-inch baking dish.

Cover and chill 8 hours. Let stand at room temperature for 30 minutes.

Bake at 350 degrees for 35 minutes or until thoroughly heated.

Combine remaining cheese and milk in a small saucepan; cook over medium-low heat, stirring until cheese melts.

Spoon over enchiladas.

Serve with salsa and/or sour cream