Cheddar-Beef Enchiladas

Cheddar-Beef Enchiladas (kraft - this may be similar to one already posted )
Prep Time: 20 min Total Time: 43 min Makes: 5 servings

items needed:
1/2 lb. extra lean ground beef
1/2 cup each chopped red and green peppers
2 cups TACO BELL® HOME ORIGINALS® Thick ‘N
Chunky Salsa, divided
1-1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar
Cheese, divided
10 corn tortillas (6 inch)
2 Tbsp. KRAFT Light Zesty Italian Dressing

HEAT oven to 400°F.
BROWN meat with peppers in large nonstick skillet. Stir
in 1 cup salsa; simmer 5 min., stirring occasionally. Remove
from heat; stir in 1/2 cup cheese.
SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-
inch baking dish. Brush dressing lightly over both sides
of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave
on HIGH 20 to 30 sec. or just until warmed. Immediately
spoon 1/3 cup meat mixture down center of each
warm tortilla; roll up. Place, seam-sides down, over salsa
in dish. Repeat with remaining tortillas and meat mixture;
top with remaining salsa. Cover.
BAKE 20 min. or until heated through. Uncover; top with
remaining cheese. Bake, uncovered, 2 to 3 min. or until
cheese is melted.

Enchilada Tomato sauce topping

Enchiladas - Tomato sauce topping
Ingredients
TOMATO SAUCE: In skillet, saute:1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped
Procedure
Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.

Enchilada- Ground Beef

MEXICAN ENCHILADAS
Brown in skillet:1 lb. ground beef1 clove garlic, chopped2 tsp. salt1 tbsp. tequila, cognac or water1 tbsp. chili powder

Procedure
Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove from heat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13 inch baking dish. Make tomato sauce.Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.

Enchiladas- Garden Vegetable

Enchiladas - Garden Vegetable
Ingredients
4 tablespoons - butter (1/2 stick).3 cups - coarsely chopped zucchini and/or yellow -- crookneck squash.1 cup - chopped onion.1 1/2 cups - fresh corn kernels or frozen -- thawed.1 - 4 ounce can - diced mild green chilies.1/2 cup - chopped fresh cilantro.3 tablespoons - chili powder.2 tablespoons - all purpose flour.1 1/2 teaspoons - ground cumin.2 1/2 cups - whole milk.2 cups - grated Monterey Jack and/or sharp cheddar - (about 8 ounces) - cheese - (packed).8 - 8 inch warm flour tortillas.

Procedure
Preheat oven to 350F.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.Add zucchini and onion and saute‚ until vegetables are just tender, about 4 minutes.
Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk.
Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.

Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.
Mix 3/4 cup sauce into filling.
Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.
Place enchilada in baking dish.
Repeat with remaining tortillas and filling.

Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes.
Sprinkle with 1/4 cup cilantro and serve.
Serving Information
Serves: 8

Enchiladas - Chicken -EZ

Prep Time: 20 min
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each

2 cups chopped cooked chicken
1 cup Sour Cream
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)

Procedure
PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.

Enchiladas - Chile Chicken

Prep: 30 min Start To Finish: 1 hr 30 min 8 servings
Chile Chicken Enchiladas
chicken and two cheeses.

2 cups diced cooked chicken
1- 1/2 cups shredded Monterey Jack cheese
(6 oz) 1/2 cup sliced drained roasted red bell peppers,
from 7.25-oz jar 1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup sour cream
1 can (10 oz) Old El Paso® enchilada sauce
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1- 1/2 cups shredded Cheddar cheese
(6 oz) Shredded lettuce,
chopped tomato or avocado and additional sour cream, if desired

Procedure

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers, chiles and sour cream.
2. Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.

Serving Information
Serves: 8