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Sausage-Beef Enchiladas

Oxmoor House
Yield

6 servings (serving size: 2 enchiladas)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection