Make-Ahead Ham & Egg Enchiladas

Have the whole enchilada ready to pop in the oven with this cheesy and delicious make-ahead ham and egg brunchtime bake.

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2 tsp. oil

14 slices OSCAR MAYER Deli Fresh Smoked Ham , chopped

8 egg s, beaten

8 corn tortilla s (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. Add ham; cook and stir 1 min. Stir in eggs; cook 2 min. or until set, stirring occasionally.

2. 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.

3. Heat oven to 350°F. Mix cream cheese, salsa and milk until blended; pour over enchiladas. Cover.

4. Bake 25 min. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Sprinkle with cilantro.

Make-Ahead Ham & Egg Enchiladas

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