INGREDIENTS
1
pound 95% lean ground beef
1/2
cup sliced green onions
2
teaspoons minced garlic
1
cup cooked white or brown rice
1‑1/2
cups chopped tomatoes, divided
3/4
cup frozen corn, thawed
1
cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided
1/2
cup salsa or picante sauce
12
(6- to 7-inch) corn tortillas
1
can (10 ounces) mild or hot enchilada sauce
1
cup shredded romaine lettuce
PREPARATION:
- Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside.
- Brown ground beef in medium nonstick skillet 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat. Add green onions and garlic; cook and stir 2 minutes.
- Add rice, 1 cup tomatoes, corn, 1/2 cup cheese and salsa to meat mixture; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over enchiladas.
- Cover with foil; bake 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomatoes.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
2 enchiladas (1/6 of total recipe)
Fiber
4 g
Carbohydrate
43 g
Cholesterol
38 mg
Saturated Fat
5 g
Total Fat
11 g
Calories from Fat
30 %
Calories
341
Protein
17 g
Sodium
465 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
2
Starch
2
Fat
1
