INGREDIENTS:

1 pound ground beef
1 onion, chopped
12 oz. can tomato paste
1 cup water
1 tsp. ground cumin
½ tsp. chili powder
1 container Stoby’s White Cheese Dip
4 oz. can chopped green chiles
10 (6 inch) corn or flour tortillas
1 cup sharp cheddar cheese, shredded

Preheat oven to 350 degrees.  Spray 9x13 pan with Pam.

Brown meat & onion in large skillet.  Drain & return to pan.  Add remaining ingredients except for tortillas & shredded cheese.  Heat through.  Spoon about 1/3 cup beef mixture into each tortilla, roll up & place in pan.  Spread remaining beef mixture over top of enchiladas.

Cover pan with foil & bake approximately 25 minutes.  Remove foil, top with shredded cheese.  Put back in oven until cheese is melted.