Enchilada Egg Bake

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Dish type
Dinner
Serves
12

Ingredients

  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1 dozen eggs
  • 4 OSCAR MAYER Beef Franks, cut lengthwise in half, then sliced crosswise
  • 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
  • 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
  • 1 can (8 oz.) tomato sauce
  • 12 corn tortillas (6 inch), warmed

Directions

Prep Time
15 minutes
Cook Time
20 minutes
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  1. Heat oven to 350ºF.
  2. Microwave cream cheese spread in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.
  3. Cook franks in large nonstick skillet on medium heat 4 to 5 min. or until heated through, stirring frequently. Add cream cheese mixture; cook 2 min. or until eggs begin to set, stirring occasionally. Stir in half the shredded cheese.
  4. Mix salsa and tomato sauce until blended; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/3 cup egg mixture down center of each tortilla; roll up. Place, seam sides down, over sauce in in dish; top with remaining sauce and shredded cheese.
  5. Bake 20 min. or until enchiladas are heated through and cheese is melted.