Flank Steak Enchiladas

• 2 Tbsp. oil, divided
• 1/2 cup chopped onions, divided
• 4 cloves garlic, minced, divided
• 2 cans (10 oz. each) enchilada sauce
• 1/2 cup fat-free reduced-sodium beef broth
• 1 tsp. chili powder
• 1 tsp. dried basil leaves
• 1/4 tsp. ground cumin
• 2-1/2 cups shredded cooked beef
• 1 can (4 oz.) chopped green chiles, drained
• 12 corn tortillas (6 inch)
• 1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese

1. Heat 1 Tbsp.
2. oil in medium saucepan on medium-high heat.
3. Add half each of the onions and garlic; cook and stir 5 min.
4. or until tender.
5. Stir in enchilada sauce, broth, chili powder, basil and cumin; simmer on medium-low heat 10 min., stirring occasionally.
6. Add remaining oil to large skillet; heat on medium-high heat.
7. Add remaining onions and garlic; cook and stir 5 min.
8. or until tender.
9. Stir in meat, chilies and 3/4 cup of the enchilada sauce mixture; simmer 10 to 15 min.
10. or until thickened, stirring occasionally.
11. Heat oven to 375F.
12. Spread 1/2 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish.
13. Heat tortillas, 1 at a time, in skillet on medium heat 15 sec.
14. or until warmed, turning frequently.
15. Spoon meat mixture down centers of tortillas; roll up.
16. Place, seam sides down, in prepared dish.
17. Cover with remaining enchilada sauce mixture.
18. Bake 10 min.
19. Sprinkle with cheese; bake 3 to 5 min.
20. or until cheese is melted and enchiladas are heated through.

oil, onions, garlic, enchilada sauce, beef broth, chili powder, basil, ground cumin, beef, green chiles, corn tortillas, shredded monterey jack cheese

Taken from www.kraftrecipes.com/recipes/flank-steak-enchiladas-162383.aspx (may not work)