Easy Beef Enchiladas
- Yield 10 to 12 servings
A reduced-fat favorite.
- 1 1/4 pounds ground sirloin
- 1 onion, chopped
- Salt and pepper
- 1 cup non-fat sour cream
- 1 cup frozen corn
- 2 cups reduced fat Mexican, Monterey Jack or Cheddar cheese, divided
- 10 to 12 (6- to 8-inch) tortillas
- 2 cups canned mild enchilada sauce, divided
- Preheat oven to 350F.
- In a large nonstick skillet, cook meat and onion over medium heat until meat is done, about 6 minutes. Drain any excess grease. Remove from heat and stir in the sour cream, corn and 1/4 cup enchilada sauce.
- Spread about 1/3 cup enchilada sauce on the bottom of a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Spoon about 2 tablespoons meat mixture and about 1 tablespoon cheese onto each tortilla. Roll tortilla around filling and place seam side down on sauce in baking dish. Pour remaining enchilada sauce overfilled enchiladas. Sprinkle with remaining cheese. Bake 15 minutes or until cheese is melted and enchiladas are heated.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).