Chili Cheese Enchiladas

recipe from fakeginger.com

The nights in Wisconsin are really starting to cool down now that Fall has started. Along with the cooler temps comes more oven based meals. I really think it's the food that gets me through the winters here. The older I get, the less snow and I get along.

Ingredients:

1 lb. ground beef

1/2 cup chopped onion

1/2 tsp. ground cumin

1/2 tsp. dried oregano

1/2 tsp. chili powder

2 garlic cloves, minced or pressed

3/4 cup bottled salsa

1/3 cup (3 oz) cream cheese, softened

1 cup (4 oz.) sharp cheddar cheese, divided

12 (6 in.) tortillas

1 (10 oz.) can enchilada sauce

Preheat oven to 325

Heat a large non stick skillet, coated with cooking spray, over medium-high heat. Add ground beef and onion; cook until meat is cooked through. Drain. 

Stir in cumin, oregano, chili powder and garlic. Cook 2 minutes, stirring frequently. 

Stir in salsa and cook an additional minute. Remove from heat. Add cream cheese and 1/2 cup cheese, stirring until the cheese is melted.

Warm tortillas according to package. Spread 1/3 cup enchilada sauce on bottom of 9 x 13 inch baking dish coated with cooking spray. Spoon 1/3 cup of mixture down the center of each tortilla and roll up. 

Arrange enchiladas, seams down, cross wise in pan. Pour remaining enchilada sauce evenly over enchiladas. Sprinkle with remaining 1/2 cup of cheese.

Bake at 350 for 20 minutes or until thoroughly heated.

Have a great day!