Take one bite of Enchilada Egg Bake and you'll understand the appeal. The crowd-pleasing Enchilada Egg Bake is made with beef franks and cheese—really.
What You Need
Original recipe yields 12 servings
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
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Let's Make It
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.
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 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 4g
* 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.