Making up for lost time...

It's been a busy few weeks. Between Ben in school, work loads picking up and vacations...I've barely had time to cook. But, it's fall now and we're excited for some new recipes. Plus with all the junk we've been eating the past few weeks you can expect a few recipes that are good for you too.

I'm back in my routine of making a menu for the week. So this week you can expect Better Than Ever Enchiladas and White Bean Chicken Chili.

Tonight I made the Enchiladas. It was featured in the Kraft Food and Family magazine a year ago. It's a lighter recipe that doesn't use oil for the tortillas nor enchilada sauce, but its by far one of my favorite homemade enchilada recipes. It only calls for 1/2 lb ground hambuger, but I always double the filling and stuff them extra and make as many as I can fit in the dish.

Better Than Ever Enchiladas (Kraft Food & Family)

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups salsa, divided
1 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
2 Tbsp. Light Zesty Italian Reduced Fat Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro

Preheat oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

Spread 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

Bake 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro.