Mexican Chicken & Beef Cheesy Enchiladas

For the MEAT FILLING: Cook the ground beef and ground chicken together with the diced leek, diced white onion, minced garlic cloves, diced jalapeño, and Siete Taco Seasoning until browned and fully cooked.

For the RED ENCHILADA SALSA: Boil the Roma tomato, quarter white onion, dried California chiles (stems & seeds removed), and garlic cloves in 2 cups of water until softened. Blend everything together with 1 tablespoon of Knorr Caldo de Pollo until smooth. Strain the salsa into a pan.

To assemble ONE ~500-CALORIE SERVING: Dip or coat each of the 4 Mission corn tortillas in the red enchilada salsa. Divide the 5 oz of cooked beef & chicken mixture between all 4 tortillas. Roll or fold the tortillas, then top each with a portion of the 2 oz low-moisture mozzarella and more red enchilada salsa. Enjoy!