1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup chopped fresh cilantro
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Let's Make It
Heat oven to 350ºF.
Brown meat in large skillet; drain. Stir in half the 2% Milk VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.
Small Changes Add Up
Small ingredient substitutions, such as extra-lean ground beef, 2% Milk VELVEETA, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and fat-free flour tortillas, result in savings of 90 calories and 15g of total fat, including 7g of saturated fat, per serving when compared to a traditional recipe.
Assemble enchiladas as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350ºF oven 25 to 30 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.