Jenny's blog: "good stuff to eat"

Prep Time: 20 min Total Time: 43 min Makes: 4 servings, two enchiladas each 1/2 lb. extra lean ground beef 1/2 cup chopped green peppers 1/2 cup chopped red peppers 2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided 1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided 2 Tbsp. KRAFT 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 warmed. 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 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. Sprinkle with cilantro.