1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 tsp. ground cumin
12 flour tortillas (6 inch)
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Let's Make It
Heat oven to 350ºF.
Brown meat in large skillet; drain. Return meat to skillet. Stir in 1/2 cup salsa, 1 cup cheese and cumin.
Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish. Top with remaining salsa and cheese.
Bake 20 min. or until heated through.
Top each serving with shredded lettuce, chopped tomatoes, and 1 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Assemble enchiladas and place in baking dish as directed. Top with remaining salsa and cheese. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, in 350°F oven 30 min. or until heated through.
Cheesy Bean Enchiladas
Prepare recipe as directed, substituting 1 can (16 oz.) TACO BELL® Refried Beans for the browned ground beef.
Use Your Microwave
Assemble enchiladas as directed; place in 13x9-inch microwaveable dish. Top with remaining salsa and cheese. Cover with waxed paper. Microwave on HIGH 6 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* 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.