2 cups Kraft Shredded Colby & Monterey Jack Cheese, divided
12 flour tortillas (6-8 inch)
Breakstone's Sour Cream to garnish
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Let's Make It
In a large sauce pan combine and mix well--condensed tomato soup, garlic, cayenne pepper, water, oregano, and cilantro-- simmer 15 min stirring occasionally (Do not boil).
In a large skillet brown ground meat until cooked through, then drain. Add to meat the salt, cayenne pepper, black pepper, garlic powder, chopped onion, cilantro, and 1 cup shredded cheese. Cook until cheese is melted through.
Dip each tortilla in the sauce and add approx. 3 Tbsp. meat filling and 2 Tbsp. grated cheese. Spray a baking pan with Pam cooking spray then add about a half cup of the sauce before placing rolled tortillas seam side down in the pan. Pour remaining sauce over the enchiladas.
Bake for 25 minutes. Sprinkle remaining cheese on top and bake for 10 more mins. or until cheese is melted. Garnish with sour cream if desired.