Enchilada Egg Bake

Dish type


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


Prep Time
15 minutes
Cook Time
20 minutes
  1. Heat oven to 350ºF.
  2. Microwave cream cheese spread in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.
  3. 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.
  4. 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.
  5. Bake 20 min. or until enchiladas are heated through and cheese is melted.