rosarita enchiladas

my children absolutely LOVED this recipe.  i'm sure it tastes nothing even remotely close to something authentic, but if i can get (one kid in particular) to ask for seconds and even thirds, it makes me VERY happy.  glad i opted to try this "lazy" version!

ingredients
1 pound ground sirloin beef (90% lean)

• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1 can (29 oz each) Rosarita® Enchilada Sauce
• 12 corn tortillas (6 inch)
• 2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)
• Sour cream, optional

directions

Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.

Cook beef in large skillet over medium heat 7 minutes or until meat crumbles and is no longer pink; drain. Add drained tomatoes and 1 cup enchilada sauce; blend well.

Place tortillas in damp paper towels; microwave on HIGH 1 minute or just until flexible. Place about 1/3 cup beef mixture evenly on each tortilla. Top each with about 1 tablespoon cheese. Roll up and place seam side down in baking dish. Top with remaining sauce and remaining 1 cup cheese, spreading evenly and covering tortilla edges.

Bake covered 30 minutes. Serve with a dollop of sour cream, if desired.