Whisk eggs with ¼ cup (60 mL) salsa, 2 tbsp (30 mL) water, green onions, salt and pepper. Heat butter in large non-stick skillet over medium heat. Pour in egg mixture. Cook about 5 min., stirring frequently, until soft curds start to form. Sprinkle with ½ cup (125 mL) cheese. Cook 1 min. until cheese starts to melt. Remove from heat; let stand 5 min.
Arrange scrambled egg mixture in strips in centre of tortillas. Roll up tortillas tightly; place seam-side down in greased 9 x 13-in. (3-L) freezer and oven-safe baking dish. (Make-Ahead: Cover baking dish tightly; freeze up to 2 weeks.)
Preheat oven to 400°F (200°C). Top enchiladas with remaining 1 ¾ cup (425 mL) salsa and remaining 1 cup (250 mL) cheese. Cover baking dish with foil; bake 40 min. (longer, if from frozen), or until hot. Remove foil; bake another 15 min., until cheese is melted and bubbly. Garnish with cilantro. Serve with a tomato and cucumber salad, plus sliced ripe avocado.
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