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Main dishes

VELVEETA Jalapeno Enchiladas

VELVEETA Jalapeno Enchiladas recipe
photo by:kraft
These easy-to-make enchiladas are both kicked-up and creamy, thanks to Jalapeno VELVEETA cut into thin, easy-to-melt slices.
15 min
35 min
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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