{Picture Via Tartineandapronstrings.com}

1 lb. lean ground beef

1 cup  chopped onions (about 1 medium)  

2 cups enchilada sauce, divided  

6 oz.  VELVEETA Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices  

12 corn tortillas (6 inch), softened (see Tip)

1. Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

2. Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.

3. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.

Kraft Kitchen Tips

How to Soften Tortillas

Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.

Make Ahead

Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350°F for 30 min. or until heated through.

Cheesy Bean Enchiladas

Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.

Oreo Balls

8 oz. package Gluten Free chocolate cream-filled cookies, crushed

8 oz. package cream cheese, softened

14 oz. package white melting chocolate chips

Sprinkles

1. Beat the cream cheese until fluffy.  Add the chocolate cream-filled cookies and beat until well combined.

2. Roll into small balls and place on a parchment paper-lined baking sheet.  Place in the freezer for at least 1 hour.

3. In a double boiler, melt white chocolate chips (I used pink colored white chocolate for Valentine's Day).  Continuously stir until melted and continue stirring to prevent burning. 

4.  With a fork, cover the oreo balls.  Shake off the excess chocolate and, using a tooth pick, gently place back onto the parchment paper-lined baking sheet.  Sprinkle with decoration immediately, before the chocolate hardens.  Chill in the refridgerator for at least one hour.  Serve.

{Picture via familyfreshcooking.com}

{Photo via Chantal Andrea}

Chunky Chicken Noodle Soup

"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill?  Soup does its loyal best, no matter what undignified conditions are imposed upon it."  - Judith Martin

1 pkg. boneless, skinless chicken strips

4 cups water

3/4 tsp. poultry seasoning

1/4 tsp. thyme

1/4 cup diced onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/4 tsp. pepper

2 cups chicken broth

3 cups pre-cooked rice pasta (fettucini or spirals)

1. Combine first four ingredients in Dutch oven; bring to a boil and cook about 20 minutes.

2. Remove chicken and add remaining ingredients, except pasta. Cover and simmer for 20 minutes. Coarsely chop chicken.

3. In separate pot, cook rice pasta according to directions. Drain.

4. Add chicken and cooked noodles to soup. Simmer additional 5 minutes. Serve.

“There is no love sincerer than the love of food.”

- George Bernard Shaw, Man and Superman

{Picture via TexturedINK}