Easy Enchilada Egg Bake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Microwave reduced-fat cream cheese in medium microwaveable bowl on HIGH 15 sec.

3. 3

   ; stir.

4. 4

   Whisk in eggs.

5. 5

   Cook franks and peppers in large nonstick skillet on medium heat 4 to 5 min.

6. 6

   or until franks are heated through and peppers are crisp-tender, stirring frequently.

7. 7

   Add cream cheese mixture; cook 2 min.

8. 8

   or until eggs begin to set, stirring occasionally.

9. 9

   Stir in half the shredded cheese.

10. 10

    Mix salsa and tomato sauce until blended; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.

11. 11

    Spoon about 1/2 cup egg mixture down center of each tortilla; roll up.

12. 12

    Place, seam sides down, over sauce in in dish; top with remaining sauce and shredded cheese.

13. 13

    Bake 20 min.

14. 14

    or until enchiladas are heated through and cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.