Easy Beef Enchiladas

  • Yield: 10 to 12 servings


1 1/4pounds ground sirloin
1 onion, chopped
Salt and pepper
1cup non-fat sour cream
1cup frozen corn
2cups reduced fat Mexican, Monterey Jack or Cheddar cheese, divided
10 to 12 (6- to 8-inch) tortillas
2cups canned mild enchilada sauce, divided


  1. Preheat oven to 350F.
  2. Cook meat and onion in a large nonstick skillet over medium heat for 6 minutes, or until meat is done.  Remove from heat, dispose of any excess grease, then stir in the sour cream, corn and 1/4 cup enchilada sauce.
  3. Spread about 1/3 cup enchilada sauce across the baking dish coated with nonstick spray.  Spoon about 2 tablespoons meat mixture and about 1 tablespoon cheese onto each tortilla.  Roll up each tortilla and place them seam-side down in the baking dish. Garnish enchiladas with remaining sauce and top with cheese.
  4. Bake for 15 minutes, or until cheese is bubbly and brown.

Recipe reprinted with permission from Eating Well Through Cancer (Holly Clegg, 2016). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 197
  • Fat 4g
  • Saturated Fat 3g
  • Cholesterol 15mg
  • Sodium 59mg
  • Carbohydrate 29g
  • Fiber 2g
  • Protein 11g