VELVEETA® Jalapeño Enchiladas

Ingredients

• 12 6-inch corn tortillas warmed ()
• 2 cups enchilada sauce divided
• 1 lb extra-lean ground beef lean
• 2 Tbsp cilantro leaves fresh chopped
• 1  onion chopped
• 1  jalapeão pepper seeded finely chopped
• 8 oz queso blanco velveeta divided cut into 1/2-inch cubes,

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Brown meat with onions in large nonstick skillet; drain. Return meat mixture to skillet. Stir in 1/2 cup enchilada sauce and half of the VELVEETA.
3. Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup meat mixture down center of each tortilla; roll up.
4. Place, seam sides down, in baking dish; top with remaining VELVEETA, peppers and remaining enchilada sauce.
5. Bake 30 min. or until enchiladas are heated through and VELVEETA is melted.
6. Sprinkle with cilantro.