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Yummy Easy Enchiladas

This recipe is simple to make but results in outstanding  enchiladas. And it can be frozen!

 You will need:

1 ¼ pounds of lean ground beef

1 medium onion, chopped

1 cup frozen corn

1 cup nonfat sour cream

2 cups mild enchilada sauce

2 cups shredded, reduced fat Mexican cheese

 

10 to 12 tortillas

Instructions

• In a large skillet, cook the ground beef and the onion over medium heat until done.
   – about 6 to 8 minutes – Drain excess fat.

•  Remove from the heat and stir in sour cream, corn and ¼ cup pf the enchilada sauce.

•  
  Coat a 13 x 9 x 2 inch baking dish with cooking spray
  Spread about 1/3 cup of the enchilada sauce on the bottom of the baking dish

• Spoon 2 T of the meat mixture and about 1 T of the cheese onto each tortilla. Roll the tortilla around the filling and place in the baking dish, seam side down on the enchilada sauce.

• Pour the remaining sauce over the enchilada and sprinkle with the remaining cheese.

• Cover and bake in a preheated oven at 350 % for 20 minutes or until thoroughly heated. Remove the cover and continue baking until the cheese is melted and bubbly.

Serve with Brown Rice and Cheese.

 

The best thing about this recipe is that you can make it ahead and freeze it until you are ready to use it. Or if like my husband and I, you will only eat two or three enchiladas, you can freeze the rest in smaller containers and have several meals.

• Do not bake

• Cool to room temperature

• Wrap and label

• Freeze up to two months