Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Oxmoor House January 2001

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Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 2 enchiladas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

408 calories; fat 14.5g; saturated fat 4.7g; protein 31.9g; carbohydrates 40.5g; cholesterol 88mg; iron 4.2mg; sodium 737mg; calories from fat 32%; fiber 4g; calcium 248mg.
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