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Mexican Enchiladas
 print friendly version
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| Tired of all the usual brunch dishes like pancakes and eggs? Heat things up at your next potluck and bring this baked beauty instead. Soft corn tortillas are filled with a mildly spiced beef and bean mixture and topped with salsa and cheese. |
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| Cooking oil | 1 tsp. | 5 mL | | Extra-lean ground beef | 1/2 lb. | 225 g | | Chopped onion | 1/2 cup | 125 mL | | | | Can of pinto beans, rinsed and drained | 14 oz. | 398 mL | | Salsa | 1/2 cup | 125 mL | | Can of diced green chilies, drained | 4 oz. | 113 g | | Frozen kernel corn | 1/3 cup | 75 mL | | Taco seasoning mix, stir before measuring | 2 tbsp. | 30 mL | | | | Corn tortillas (6 inch, 15 cm, size) | 12 | 12 | | | | Salsa | 1/2 cup | 125 mL | | Grated light sharp Cheddar cheese | 1/2 cup | 125 mL |
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Heat cooking oil in large frying pan on medium. Add ground beef and onion. Scramble-fry for about 10 minutes until beef is no longer pink.
Add next 5 ingredients. Stir. Bring to a boil.
Wrap 6 tortillas in damp paper towels. Microwave on high (100%) for about 45 seconds until warm. Work with 1 tortilla at a time. Keep remaining tortillas under damp towel to prevent drying. Spoon about 1/3 cup (75 mL) filling down centre of 1 tortilla. Fold sides over filling. Place, seam-side down, in greased 9 x 13 inch (22 x 33 cm) pan. Repeat with remaining tortillas and filling. Spoon second amount of salsa over tortillas. Sprinkle with cheese. Bake, covered, in 350°F (175°C) oven for 15 to 20 minutes until hot. Makes 12 enchiladas. |
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| 1 enchilada: 159 Calories; 3.8 g Total Fat (0.8 g Mono, 0.4 g Poly, 1.1 g Sat); 13 mg Cholesterol; 23 g Carbohydrate; 3 g Fibre; 8 g Protein; 384 mg Sodium |
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Reprinted from Most Loved Brunches © Company's Coming Publishing Limited
For more FREE recipes go to: www.companyscoming.com |
