Easy Enchilada Egg Bake

Name: Easy Enchilada Egg Bake
Ingredients: 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese; 1 doz. eggs; 4 OSCAR MAYER Light Beef Franks, cut lengthwise in half, then sliced crosswise; 1 green pepper, thinly sliced; 1-1/2 cups KRAFT Mexican Style 2% Milk 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

8 ingredients

14 steps

Ingredients

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 doz. eggs
4 OSCAR MAYER Light Beef Franks, cut lengthwise in half, then sliced crosswise
1 green pepper, thinly sliced
1-1/2 cups KRAFT Mexican Style 2% Milk 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

1

Heat oven to 350 degrees F.
2

Microwave reduced-fat cream cheese in medium microwaveable bowl on HIGH 15 sec.
3

; stir.
4

Whisk in eggs.
5

Cook franks and peppers in large nonstick skillet on medium heat 4 to 5 min.
6

or until franks are heated through and peppers are crisp-tender, stirring frequently.
7

Add cream cheese mixture; cook 2 min.
8

or until eggs begin to set, stirring occasionally.
9

Stir in half the shredded cheese.
10

Mix salsa and tomato sauce until blended; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
11

Spoon about 1/2 cup egg mixture down center of each tortilla; roll up.
12

Place, seam sides down, over sauce in in dish; top with remaining sauce and shredded cheese.
13

Bake 20 min.
14

or until enchiladas are heated through and cheese is melted.