Ham and Egg Enchiladas
- Reviews 4
Ready In: 40 mins
Serves: 8
Ingredients
- 2 tablespoons butter
- 1 red bell pepper, chopped
- 3 scallions, chopped
- 1⁄2 cup ham, diced
- 8 ounces sliced black olives, drained
- 8 eggs
- 8 flour tortillas
- 8 ounces monterey jack pepper cheese
- 10 ounces enchilada sauce
- 1⁄2 cup salsa
- 1 avocado, cut into 8 slices
- 1⁄2 cup sour cream
Directions
- Preheat oven to 350.
- Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions, cook and stir 2 minutes. Add ham and olives; cook and stir for 1 minute.
- Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft.
- Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese. Roll tortillas up and place seam side down in 11x7 baking dish.
- Combine enchilada sauce and salsa together and pour evenly over enchiladas.
- Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese. Bake an additional 10 minutes, uncovered.
- Serve each enchilada with a slice of avocado and 1 T sour cream.
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