Makes 8-10 enchiladas using ground beef, chicken and-or turkey.

Utensils required: 13 x 9 x 3 inch glass baking dish or cake pan, 2 quart saucepan, fry pan with lid, large bowl, 1 cup size measuring cup, large serving size spoon, Pam shortening spray or lite oil.

1 1/2 lbs. lean or diet (95% lean) lean ground beef
1 (8 oz.) can tomato sauce
1 pkg. Schillings Enchilada Sauce Mix
1 (18 oz.) pkg. of Reser's Flour Tortillas (10 inch size)
1 (8 oz.) pkg. Sargentos "Monterey Jack" Cheese
1 (8 oz.) pkg. Sargentos "Colby and Monterey Jack" Cheese
1 med. onion, chopped (optional)
1/2 to 3/4 c. of hot or mild picante or salsa sauce (optional)

(Or 4-6 cups of "cooked" chicken-turkey, diced or shredded).

(And-Or one 8 ounce package of Sargentos "Taco" Cheese).

Preheat oven to 350 degrees, spray Pam or grease litely 13 x 9 x 3 inch baking dish or cake pan to keep enchiladas from sticking.

1. Mix all the cheeses together in large bowl. Set aside 3/4 cup of mixed cheese for use in enchilada sauce.

2. In 2 quart saucepan blend enchilada sauce mix, tomato sauce and 1 1/2 cans of water. After mix is blended add 3/4 cup of cheese and heat on medium heat until cheese melts. Stir occasionally.

BEEF PREPARATION:

3. Saute onions in fry pan in butter until tender or clear.

4. Add ground beef to onions and cook until browned. Drain and set aside. (Optional - add picante or salsa sauce to meat now). Proceed to Steps 5-8 OR -

CHICKEN-TURKEY PREPARATION:

3. Saute onions in fry pan in butter until tender or clear.

4. Add chicken-turkey to onions. Heat chicken-turkey in microwave or pan until warm and set aside. (Optional - add picante or salsa sauce to meat when done. Proceed to Steps 5-8.

5. Fill tortillas: add 2-3 large serving size spoonfuls of meat and 1 handful of cheese to each tortilla shell. Roll-up and place in cooking dish or cake pan with seam on bottom. Repeat until dish or pan is full (8-10 tortillas).

NOTE: Steam tortillas or warm tortillas in microwave for 1 minute wrapped in a wet paper towel. Makes them easier to work with.

6. Spread any remaining cheese on top of enchiladas.

7. Ladle enchilada sauce mix over enchiladas covering completely.

8. Bake in 350 degree oven for 25 minutes. Servings: 6-8.