Flank Steak Enchiladas

1. 1

   Heat 1 Tbsp.

2. 2

   oil in medium saucepan on medium-high heat.

3. 3

   Add half each of the onions and garlic; cook and stir 5 min.

4. 4

   or until tender.

5. 5

   Stir in enchilada sauce, broth, chili powder, basil and cumin; simmer on medium-low heat 10 min., stirring occasionally.

6. 6

   Add remaining oil to large skillet; heat on medium-high heat.

7. 7

   Add remaining onions and garlic; cook and stir 5 min.

8. 8

   or until tender.

9. 9

   Stir in meat, chilies and 3/4 cup of the enchilada sauce mixture; simmer 10 to 15 min.

10. 10

    or until thickened, stirring occasionally.

11. 11

    Heat oven to 375F.

12. 12

    Spread 1/2 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish.

13. 13

    Heat tortillas, 1 at a time, in skillet on medium heat 15 sec.

14. 14

    or until warmed, turning frequently.

15. 15

    Spoon meat mixture down centers of tortillas; roll up.

16. 16

    Place, seam sides down, in prepared dish.

17. 17

    Cover with remaining enchilada sauce mixture.

18. 18

    Bake 10 min.

19. 19

    Sprinkle with cheese; bake 3 to 5 min.

20. 20

    or until cheese is melted and enchiladas are heated through.

* Per serving · 4 servings · Values may vary.