Enchilada Egg Bake

Eggs and hot dogs? It all makes sense when you take one bite of this crowd-pleasing Enchilada Egg Bake made with beef franks and cheese.

Rated 5 from 4 votes

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

1 doz. egg s

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 tortilla s (6 inch), warmed

1. Microwave cream cheese spread in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.

2. 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.

3. 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.

4. Bake 20 min. or until enchiladas are heated through and cheese is melted.

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Instructions

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