ENCHILADA EGG BAKE

Enchilada Egg Bake image

Take one bite of Enchilada Egg Bake and you'll understand the appeal. The crowd-pleasing Enchilada Egg Bake is made with beef franks and cheese-really.

Provided by My Food and Family

Categories Home

Time 35m

Yield 12 servings

Number Of Ingredients 7

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Ingredients

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

Steps:

Heat oven to 350ºF.
Microwave cream cheese spread in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.
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.
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.
Bake 20 min. or until enchiladas are heated through and cheese is melted.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 710 mg, Carbohydrate 17 g, Fiber 4 g, Sugar 4 g, Protein 13 g