Easy Enchilada Egg Bake

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1 doz. eggs
• 4 OSCAR MAYER Light Beef Franks, cut lengthwise in half, then sliced crosswise
• 1 green pepper, thinly sliced
• 1-1/2 cups KRAFT Mexican Style 2% Milk 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

1. Heat oven to 350 degrees F.
2. Microwave reduced-fat cream cheese in medium microwaveable bowl on HIGH 15 sec.
3. ; stir.
4. Whisk in eggs.
5. Cook franks and peppers in large nonstick skillet on medium heat 4 to 5 min.
6. or until franks are heated through and peppers are crisp-tender, 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 1/2 cup egg mixture down center of each tortilla; roll up.
12. Place, seam sides down, over sauce in 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, eggs, crosswise, green pepper, milk, taco, tomato sauce, corn tortillas

Taken from www.kraftrecipes.com/recipes/easy-enchilada-egg-bake-181536.aspx (may not work)