Easy Beef Enchiladas

Kitchen Tested
  • 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


  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.