INGREDIENTS
3 cups chopped cooked ham
1 container (8 oz) sour cream (about 1 cup)
1 can (4.5 oz) Old El Paso® chopped green chiles
2 ½ cups shredded Cheddar cheese (10 oz)
1 package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas, 6 inch (10 tortillas)
1 can (10 oz) Old El Paso® enchilada sauce
DIRECTIONS
• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix ham, sour cream, green chiles and 2 cups of the cheese.
• Spoon about 1/3 cup ham mixture evenly down center of each tortilla. Fold sides of tortilla over filling; place seam side down in baking dish. Pour enchilada sauce over filled tortillas.
• Spray sheet of foil with cooking spray; cover dish tightly with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. If desired, serve with shredded lettuce and chopped tomatoes.
3 cups chopped cooked ham
1 container (8 oz) sour cream (about 1 cup)
1 can (4.5 oz) Old El Paso® chopped green chiles
2 ½ cups shredded Cheddar cheese (10 oz)
1 package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas, 6 inch (10 tortillas)
1 can (10 oz) Old El Paso® enchilada sauce
DIRECTIONS
• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix ham, sour cream, green chiles and 2 cups of the cheese.
• Spoon about 1/3 cup ham mixture evenly down center of each tortilla. Fold sides of tortilla over filling; place seam side down in baking dish. Pour enchilada sauce over filled tortillas.
• Spray sheet of foil with cooking spray; cover dish tightly with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. If desired, serve with shredded lettuce and chopped tomatoes.
Bake 35 to 40 minutes.
Recipe from Pillsbury
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