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Pollo alla Firènze
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Fiesta Beef Enchiladas
Cook Time: 35 minutes
Prep Time: 15 minutes
Yield: Makes 6 servings
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:
1.
Preheat oven to 375°F. Spray 13X9-inch baking dish with nonstick cooking spray; set aside.
2.
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.
3.
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.
4.
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.
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 |
This recipe appears in:
Mexican
