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Let's Make It
Heat oven to 350ºF.
Microwave reduced-fat cream cheese in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.
Cook franks and peppers in large nonstick skillet on medium heat 4 to 5 min. or until franks are heated through and peppers are crisp-tender, 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 1/2 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.
For a delightful brunch idea, serve this Enchilada Egg Bake with a seasonal fruit salad.
Top with thinly sliced jalapeño peppers before serving.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.