Make-Ahead Ham & Egg Enchiladas

• 2 tsp. oil
• 14 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
• 8 eggs, beaten
• 8 corn tortillas (6 inch), warmed
• 1-1/2 cups KRAFT Shredded Mozzarella Cheese, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 jar (16 oz.) green salsa
• 2 Tbsp. milk
• 2 Tbsp. chopped fresh cilantro

1. Heat oil in large skillet on medium heat.
2. Add ham; cook and stir 1 min.
3. Stir in eggs; cook 2 min.
4. or until set, stirring occasionally.
5. Spoon egg mixture down centers of tortillas.
6. Top each with 1 Tbsp.
7. mozzarella; roll up.
8. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
9. Refrigerate up to 12 hours.
10. Heat oven to 350F.
11. Mix cream cheese, salsa and milk until blended; pour over enchiladas.
12. Cover.
13. Bake 25 min.
14. Top with remaining mozzarella; bake, uncovered, 5 min.
15. or until melted.
16. Sprinkle with cilantro.

oil, ham, eggs, corn tortillas, mozzarella cheese, philadelphia cream cheese, green salsa, milk, fresh cilantro

Taken from www.kraftrecipes.com/recipes/make-ahead-ham-egg-enchiladas-126719.aspx (may not work)