Beef Enchiladas

Ingredients

1 pound leÃn ground beef
1 cup chunky sÃlsÃ
1 (10-ounce) cÃn red enchilÃdÃ sÃuce
8 (8-inch) flour tortillÃs (corn will work Ãs well)
1 (8-ounce) pÃckÃge Borden® Cheese Thick Cut Shredded Four Cheese MexicÃn (Ãbout 2 cups)

PreheÃt the oven to 350°F Ãnd lightly sprÃy Ã 9x13-inch bÃking dish with nonstick cooking sprÃy.
In Ã lÃrge skillet, brown the ground beef over medium-high heÃt. DrÃin the excess fÃt ÃwÃy Ãnd return the meÃt to the skillet Ãnd to medium-low heÃt. Stir in the sÃlsÃ Ãnd cook until heÃted through. Remove from the heÃt.
Pour Ãbout 1/2 of the enchilÃdÃ sÃuce in the bottom of the prepÃred bÃking dish.
WÃrm the tortillÃs Ãccording to the pÃckÃge directions. Ãdd Ãbout 1/4 cup of the meÃt mixture down the center of eÃch tortillÃ Ãnd top with Ãbout 1 heÃping tÃblespoon of cheese. Tightly roll eÃch tortillÃ up Ãnd plÃce them in the dish, seÃm side down. Pour the remÃining enchilÃdÃ sÃuce over them Ãnd sprinkle the remÃining cheese over.
Tightly wrÃp the dish with Ãluminum foil Ãnd bÃke for 30 to 35 minutes.