Enchilada Egg Bake

Difficulty: Easy Source:

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

Directions

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.