Enchiladas Suizas

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
• 1/2 cup green onion slices
• 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 1 cup KRAFT Shredded Monterey Jack Cheese
• 2 cans (4 oz. each) chopped green chiles, drained
• 1/2 tsp. ground cumin
• 3 eggs
• 1 Tbsp. oil
• 12 corn tortillas
• 2 jars (8 oz. each) enchilada sauce
• 1 can (4-1/4 oz.) sliced pitted black olives, drained

1. Preheat oven to 350F.
2. Beat half of the cream cheese and the onions in small bowl with electric mixer on medium speed until well blended; cover and refrigerate for later use.
3. Beat remaining cream cheese with the cheddar cheese, Monterey Jack cheese, chilies and cumin in large mixing bowl with electric mixer on medium speed until well blended.
4. Add eggs, 1 at a time, mixing well after each addition.
5. Heat oil in small skillet.
6. Add tortillas; heat just until softened.
7. Spread 2 Tbsp.
8. of the cheese mixture onto each tortilla; roll up.
9. Place, seam sides down, in 13x9-inch baking dish; top with the enchilada sauce.
10. Bake 20 min.
11. or until heated through.
12. Top with the reserved cream cheese mixture; sprinkle with olives.

philadelphia cream cheese, green onion, cheddar cheese, shredded monterey jack cheese, green chiles, ground cumin, eggs, oil, corn tortillas, enchilada sauce, black olives

Taken from www.kraftrecipes.com/recipes/enchiladas-suizas-74213.aspx (may not work)