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
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Let's 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, stirring occasionally.
Spoon egg mixture down centers of tortillas. Top each with 1 Tbsp. mozzarella; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Refrigerate up to 12 hours.
Heat oven to 350°F. Mix cream cheese, salsa and milk until blended; pour over enchiladas. Cover.
Bake 25 min. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Sprinkle with cilantro.
Serve with fresh fruit to round out the meal.
Prepare using your favorite salsa.
Assemble enchiladas as directed. (Do not refrigerate.) Top with salsa mixture; cover. Bake 20 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Sprinkle with cilantro.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.