Make-Ahead Ham & Egg Enchiladas

What You Need

2 tsp. oil

4.5 oz.  (1/2 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Smoked Ham, chopped

8 eggs, beaten

8   corn tortillas (6 inch)

1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1 jar  (16.7 oz.) green salsa

1/2 cup PHILADELPHIA Original Cooking Creme

2 Tbsp.  chopped fresh cilantro

Make It

HEAT oil in large skillet on medium heat. Add ham; cook and stir 1 min. Stir in eggs; cook 2 min. or until set.
SPOON egg mixture down centers of tortillas. Top each with 1 Tbsp. cheese; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Refrigerate overnight.
HEAT oven to 350°F. Mix salsa and cooking creme until well blended; pour over enchiladas. Cover. Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Sprinkle with cilantro.

Kitchens Tips

Serving Suggestion

Serve with fresh fruit to round out the meal.

Filling Corn Tortillas

If tortillas are not pliable, microwave on HIGH 1 min. to avoid any cracks when filling.

Variation

Assemble enchiladas as directed. (Do not refrigerate.) Top with salsa mixture; cover. Bake 20 min. Top with cheese; bake, uncovered, 5 min. or until melted.