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:5/5/2009

made with whole grain and lite ingredients along w Sante Fe rice. Was good, but a bit on the spicy side for the kids. My husband topped with sour cream and loved it.

TIger1012

posted:5/5/2009

This has become a staple meal in our house. I make it at least once a month! My husband and all his friends love it, they ask him to bring them leftovers!

ChristiW01

posted:5/4/2009

Soooo tasty! My family devoured it! My husband had a suggestion: instead of rolling the traditional way, layer it lasagna style. Follow the receipe the same. It still taste great. There were no leftovers. Thanks again Kraft.

claplaca

posted:5/4/2009

Really good authentic dish. I added sour cream to serve. The addition of Italian dressing keeps the tortillas moist. To avoid sticking to the pan, generously spray the baking dish before placing the enchilladas.

DJB5

posted:4/23/2009

My family said that this was as good as any enchiladas they have eaten in a restaurant. My husband said that it was the best new recipe that I have made in a long time.

a cook

posted:4/16/2009

I didn't think 1/2 lb of beef was enough so I added some ground turkey as well. I also used wheat tortillas instead of corn. It came out great! I may sprinkle with olives and green onions and serve with sour cream next time.

a cook

posted:4/16/2009

Had a really hard time not getting the tortillas to break when rolling.

TrinitysJoy

posted:4/15/2009

My whole family enjoyed this recipe (which is a rare event in my household). I have some picky eaters! I added green onion, garlic and black olives. It was simple, quick and delicious. This is definitely a recipe we loved!

a cook

posted:4/15/2009

Overall good but the tortillas were sticking together so it made it a bit messy to serve..not sure where I went wrong. Any ideas?

awarner