1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
2 Tbsp. KRAFT Light Zesty Italian Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro
Instructions
HEAT oven to 400°F.
BROWN meat with peppers in large nonstick skillet.
Stir in 1 cup salsa; simmer 5 min., stirring
occasionally. Remove from heat; stir in 1/2 cup
cheese.
SPREAD 1/4 cup of the remaining salsa onto bottom
of 13x9-inch baking dish. Brush dressing lightly
over both sides of tortillas. Stack 4 tortillas;
wrap in waxed paper. Microwave on HIGH 20 sec. or
just until warmed. Spoon 1/3 cup meat mixture down
center of each tortilla; roll up. Place, seam-
sides down, over salsa in dish. Repeat. Top with
remaining salsa; cover.
BAKE 20 min. or until heated through. Top with
remaining cheese. Bake, uncovered, 2 to 3 min. or
until melted. Top with cilantro.
MAKEOVER SAVINGSTry this made-over version of beef
enchiladas that can save you 210 calories and 17
grams of fat per serving. We decreased the meat
and used a leaner variety, added peppers, and used
KRAFT 2% Milk Shredded Cheddar Cheese.COOKING
KNOW-HOWCorn tortillas are typically fried in oil
to prevent cracking, but in this healthful version
the tortillas are spread with dressing and warmed
to minimize cracking.
Originally Submitted
2/23/2011
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