• /2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 doz. eggs
• 4 OSCAR MAYER Beef Franks, cut lengthwise in half, then sliced crosswise
• 1-1/2 cups KRAFT Mexican Style 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  

   
  

  Make It

  
  
• Heat oven to 350ºF.
• Microwave cream cheese spread in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.
• Cook franks in large nonstick skillet on medium heat 4 to 5 min. or until heated through, 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 1/3 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.

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