Beef And Green Chile Enchiladas
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 pound lean ground beef (at least 80% lean)
- 1/2 cup chopped onion
- 1 cup frozen corn kernels
- 1/2 cup sour cream
- 1 can (4.5 ounce size) chopped green chiles
- 8 ounces shredded Colby-Monterey jack cheese
- 1 can (10 ounce size) enchilada sauce
- 6 (8-inch size) flour tortillas
***GARNISHES, IF DESIRED***
- shredded lettuce
- chopped tomatoes
- additional sour cream
Heat oven to 350 degrees 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 degrees F for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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