Better-than-Ever Beef Enchiladas

photo by:kraft

We cut out a little of the meat, upped the veggies and used better-for-you ingredients to trim calories and fat from this enchilada dish. What we didn’t trim was flavor.

time

prep:

20 min

total:

43 min

servings

total:

2 servings

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What You Need

1/4

lb. extra-lean ground beef

1/2

cup each chopped green and red peppers

3/4

cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

1/2

cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

corn tortillas (6 inch)

Tbsp. chopped fresh cilantro

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oven to 400°F.

BROWN meat with peppers in large nonstick skillet. Stir in 1/4 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.

SPREAD 1/4 cup of the remaining salsa onto bottom of 9-inch square baking dish. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 10 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.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Makeover - How We Did It

This delicious made-over version of beef enchiladas can save you 200 calories and 19g of fat per serving. These savings are the result of our decreasing the meat and using a leaner variety, adding peppers and using KRAFT 2% Milk Shredded Cheddar Cheese.

Cooking Know-How

Corn 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.

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a cook

posted:6/9/2010

AWESOME! I've made this a few times and everyone loves it! I'm now getting requests to make it. The hardest part is rolling the shells without them breaking, but it gets easier the more you make this.

nikkideez

posted:6/6/2010

I made this for my boyfriend and his mom and they LOVED IT. This from a boyfriend who is an extremely picky eater! However, he still enjoyed it immensely and is asking for it again tonight- so guess what we're having for dinner! We used ground turkey to make it even more healthier, as well as a spicier salsa. I even kicked it up a notch with some dried basil and garlic. It's delicious and was very easy for a beginner cook like me! I encourage any cook to try this dish!

MomLoveToCookNBake

posted:4/25/2010

Very easy to do and my family loved it..I will definitely make this again...

a cook

posted:4/23/2010

How can this be healthy with 1310 mgs of sodium?

cchowarth

posted:4/22/2010

Yummy and I had all the ingredients on hand. I didn't think they deserved the title 'better-than-ever' because I've had better ones, but they were still yummy.

mjordan88

posted:4/20/2010

This was another good enchilada recipe. I tweaked it a little bit but all in all my two year old son devoured it and he is very picky about what he eats!

kreampuff

posted:4/17/2010

Everyone loved this recipe.It was easy to make.The only thing I used different was the tortillas.I used wheat instead.Will make again.

keutie2003

posted:3/26/2010

Even though I coated the corn tortillas with the Italian dressing, they still cracked when I filled them and rolled them. I might try it with flour tortillas next time. Otherwise, EXCELLENT!

philiplane

posted:3/24/2010

This exceeded my expectations and was a hit with the whole family.

sr_hutchins

posted:3/21/2010

YUM! I used Flower tortillas instead of corn and they wer sooo good soft in the middle crispy on the outside! The flavor of these are gourmet!!