Preparation:
1. Brown meat with onion. Drain. Stir in 1/2 cup of picante sauce, cumin and taco seasoning mix.
2. Warm tortillas (griddle or microwave).
3. Dilute chili with about 1/2 cup of water Spread 1/2 cup diluted chili in baking dish.
4. Spoon meat mixture down center of each tortilla. Roll and place seam side down in baking dish. Spoon remaining chili over enchiladas. Top with cheese.
5. Bake at 350* for 15 to 20 minutes, until hot. |
