Enchilada Egg Bake

• 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

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.

philadelphia chive , eggs, hot dogs, barrel, salsa, tomato sauce, corn tortillas

Taken from www.kraftrecipes.com/recipes/enchilada-egg-bake-183912.aspx (may not work)