Breakfast Enchiladas

I made these for myself and a co-worker today. They were great!

Breakfast Enchiladas
1 1/2 cups ham, extra lean, diced
1 tablespoon sliced green onions
2 tablespoons diced green chiles
3/4 cup cheese, 2%, sharp cheddar, divided
5 tortillas, Mission Carb balance, whole wheat fajita size
2 eggs
2 egg whites
1/2 cup skim milk
1/4 teaspoon black pepper

Preheat oven to 350*. Spray 8x8 pan with cooking spray. Combine ham, green onions, green chilies and 1/2 cup cheese. Place equal amounts in middle of tortillas, roll and place seam side down in prepared pan. Combine eggs, egg whites, milk, pepper , and remaining 1/4 cup of cheese. in small bowl; pour over enchiladas. Refrigerate 8 hours or overnight. Remove from refrigerator and let stand 15 minutes before baking. Bake, uncovered, for 30 minutes.

Yield: 5 servings. Per serving= 225 Calories; 9g Fat (38.0% calories from fat); 20g Protein; 15g Carbohydrate; 8g Dietary Fiber; 106mg Cholesterol; 990mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.


What does it profit a man to gain the whole world, and forfeit his soul?
-Mark 8:36 (NASB)