VELVEETA Jalapeno Enchiladas

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photo by:kraft

The recipe was easy to fallow and tasted great. We loved it!

posted by

Slow Bob

on 4/26/2013

time

prep:

15 min

total:

35 min

servings

total:

6 servings, two enchiladas each

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What You Need

lb. lean ground beef

cup chopped onions (about 1 medium)

cups enchilada sauce, divided

oz. Jalapeno VELVEETA®, cut into thin slices

corn tortillas (6 inch), softened (see Tip)

Make It

PREHEAT oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

SPREAD 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.

BAKE 20 min. or until enchiladas are heated through and VELVEETA is melted.

Kraft Kitchens Tips

How to Soften Tortillas

Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.

Make Ahead

Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350°F for 30 min. or until heated through.

Cheesy Bean Enchiladas

Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.

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