1 8oz cream cheese
1 lg. jar of salsa
1 pk. Enchilada season
10 ct. Pk. Flour tortilla shells
2 cups Mexican cheese shredded
1 can rotel
Brown and drain meat. Mix cream cheese,salsa,seasoning together with meat. Simmer 10 minutes and place a heaping tablespoon in each shell and roll up. Pour a little salsa in bottom of dish before placing shells in 9x13 baking dish. Pour rotel over shells cover with Mexican cheese. Cover and bake 350 for 30 minutes.
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