Try these easy, cheesy ground-beef enchiladas, complete with sassy sauce and mild chiles.
lb. lean (at least 80%) ground beef
cup chopped onion (1 medium)
cup Green Giant™ Niblets® Frozen Corn
cup sour cream
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
oz. (2 cups) shredded colby-Monterey Jack cheese
(10-oz.) can Old El Paso™ Enchilada Sauce
(8-inch) flour tortillas
Shredded lettuce, chopped tomatoes and additional sour cream, if desired
Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.
You can use Cheddar, colby or Monterey Jack cheese instead of the blend. If you want to add extra spice, use hot pepper Monterey Jack cheese in place of some of the blend.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.