Creamy Ham & Egg Enchiladas

• 12 corn tortillas (6 inch)
• 12 slices OSCAR MAYER Deli Fresh Smoked Ham
• 8 hard-cooked eggs, chopped
• 2 oz. (about 1/4 cup) pepitas, toasted, divided
• 1/2 cup PHILADELPHIA Original Cooking Creme
• 1/4 cup water
• 1 jar (16.7 oz.) red salsa
• 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

1. Top tortillas evenly with ham and eggs, using 1 ham slice and about 1/4 cup eggs for each; roll up.
2. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
3. Cover tightly with foil; refrigerate overnight.
4. Reserve 1 Tbsp.
5. pepitas; blend remaining with cooking creme and water in blender 2 min.
6. or until smooth.
7. Cover; refrigerate overnight.
8. Heat oven to 350 degrees F. Pour salsa over enchiladas; cover with foil.
9. Bake 25 min; top with cheese.
10. Bake, uncovered, 5 min.
11. or until cheese is melted.
12. Meanwhile, microwave cooking creme mixture on HIGH 30 sec.
13. or until heated through.
14. Pour over baked enchiladas; sprinkle with reserved pepitas.

corn tortillas, ham, eggs, pepitas, philadelphia original cooking creme, water, red salsa, four cheese

Taken from www.kraftrecipes.com/recipes/creamy-ham-egg-enchiladas-137316.aspx (may not work)