Enchilada Egg Bake

Name: Enchilada Egg Bake
Ingredients: 1/2 cup Philadelphia Chive & Onion Cream Cheese Product; 1 doz. eggs; 4 hot dogs, cut lengthwise in half, then sliced crosswise; 1-1/2 cups Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese, divided; 2 cups salsa; 1 cup tomato sauce; 12 small corn tortillas, warmed

7 ingredients

14 steps

Ingredients

1/2 cup Philadelphia Chive & Onion Cream Cheese Product
1 doz. eggs
4 hot dogs, cut lengthwise in half, then sliced crosswise
1-1/2 cups Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese, divided
2 cups salsa
1 cup tomato sauce
12 small corn tortillas, warmed

Directions

1

Heat oven to 350 degrees F.
2

Microwave cream cheese product in medium microwaveable bowl on HIGH 15 sec.
3

; stir.
4

Whisk in eggs.
5

Cook hot dogs in large nonstick skillet on medium heat 4 to 5 min.
6

or until heated through, 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 1/3 cup egg mixture down centre of each tortilla; roll up.
12

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

Bake 20 min.
14

or until enchiladas are heated through and cheese is melted.