Steak ’n’ Eggs Enchiladas

Short on time? This dish is easy to make with only a few on-hand ingredients, plus you can swap in whatever leftover veggies and meat you may have.

Ingredients

• ½ lb. sirloin steak, sliced
• 8 oz. sliced mushrooms
• 1 (1 lb.) bag frozen pepper-and-onion blend, thawed
• 1 clove garlic, minced
• 12 large eggs, beaten
• 2 Tbs. butter-canola spread
• 1¾ cups shredded cheddar cheese
• 6 (7″) flour tortillas
• 1 (15 oz.) jar 4-cheese Alfredo sauce
• ¼ cup low-fat milk
• ¾ cup diced cooked ham or bacon

Instructions

1. In greased skillet over medium-high heat, cook steak and next 3 ingredients 4 min. or until meat is done; remove from skillet. In same skillet over medium-low heat, cook eggs in butter spread 4 min. or until done, stirring constantly to scramble.
2. Divide steak mixture, eggs and ½ cheddar evenly among tortillas. Roll tortillas; place in greased 9″ x 13″ casserole dish. In bowl, whisk Alfredo sauce and milk; pour over tortillas. Sprinkle with remaining cheddar and ham. Cover; chill overnight.
3. Place covered casserole in oven. Set oven to 400ºF. When oven is fully heated, bake 20 min. or until heated through.