Sausage-Beef Enchiladas

Sausage-Beef Enchiladas Recipe
Oxmoor House

Yield:

6 servings (serving size: 2 enchiladas)

Recipe from

Oxmoor House

Nutritional Information

Calories 408
Fat 14.5 g
Satfat 4.7 g
Protein 31.9 g
Carbohydrate 40.5 g
Cholesterol 88 mg
Iron 4.2 mg
Sodium 737 mg
Caloriesfromfat 32 %
Fiber 4 g
Calcium 248 mg

Ingredients

1 pound ground round
1/2 pound lean turkey breakfast sausage
1/2 cup chopped onion
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon pepper
2 (10-ounce) cans enchilada sauce
1 (11-ounce) can whole-kernel corn, drained
12 (6-inch) corn tortillas
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
1/2 cup thinly sliced green onions

Preparation

Place a large nonstick skillet over medium- high heat until hot. Add first 6 ingredients. Cook 5 minutes, stirring until meat is browned, stirring to crumble. Drain meat mixture well, and wipe skillet with paper towels. Return meat mixture to skillet; stir in 1 can enchilada sauce and corn. Heat until hot.

Stack tortillas between 2 damp paper towels. Microwave at HIGH 1 minute. Spoon meat mixture down center of each tortilla; roll up tortillas; arrange in a 13- x 9-inch baking dish coated with cooking spray.

Pour remaining can of enchilada sauce over tortillas. Cover and bake at 350° for 25 minutes. Uncover, sprinkle with cheese and green onions, and bake an additional 5 minutes. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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