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Enchiladas

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups Thick 'N Chunky Salsa, divided
1 cup Shredded Sharp Cheddar Cheese, divided
2 Tbsp. zesty Italian Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro



PREHEAT oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro.

I wasn't so sure I'd like this recipe, but it ended up being really tasty.

Comments

( 2 comments — Leave a comment )
bulliciosa
Feb. 15th, 2007 04:16 am (UTC)
When I was living at home, this was a staple. Always a good meal. :)
rachelpage
Apr. 11th, 2013 06:52 am (UTC)
I use a similar enchilada recipe.
( 2 comments — Leave a comment )

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