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Categories:Viewed: 27 - Published at: 10 years ago
Ingredients
- 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
Method
- Heat oven to 350 degrees F.
- 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.
