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.
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. Place, seam sides down, in baking dish; top with remaining VELVEETA, peppers and remaining enchilada sauce.
Bake 30 min. or until enchiladas are heated through and VELVEETA is melted. Sprinkle with cilantro.
How to Warm the Tortillas
Place tortillas between 2 sheets of dampened paper towels. Microwave on HIGH 45 sec. or just until warmed before using as directed.
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake in 350°F oven 35 min. or until heated through.
Cheesy Bean Enchiladas
Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions, 1/2 cup of the enchilada sauce and half of the VELVEETA, then use to prepare recipe as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fiber 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.