1. Brown meat in large nonstick skillet; drain.
Stir in 1/2 cup salsa and 1 cup cheese.
2. Spoon 1/4 cup meat mixture down center of each
tortilla; roll up. Spread 1/2 cup of the remaining
salsa onto each of 2 microwavable plates. Place 6
enchiladas, seam-sides down, on each plate. Top
with remaining salsa and cheese.
3. Microwave each plate of filled tortillas,
loosely covered with waxed paper, on HIGH 2 to 3
minutes or until heated through.
Originally Submitted
6/3/2015
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