Beef and Cheese Enchilladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp Olive oil1 lb extra lean (93%) ground beef1 can reduced-fat cream of mushroom soup1 medium onion, chopped1 packet reduced-sodium taco seasoning1/4 c water2 cans hormel turkey chili (w/ or w/o beans, depending on your taste)1 cup shredded reduced-fat cheddar cheese, divided into 3/4 and 1/4 cup measurements18 corn tortillas3 cups brown minute rice, prepared (1 1/2 cup serving per person)(optional - this is included in this recipe count. if you omit it, it will be minus 160 calories per serving)
This makes 6 servings at 3 enchilladas and a 1/2 c serving of rice per person.
Heat the olive oil in a nonstick pan over medium high heat. Add onions and meat and cook until meat is done and onions are translucent. Add taco seasoning and water. Bring to a simmer, then reduce heat to low. Add soup and 1/4 c of the cheese and mix well. Turn off heat and allow mixture to cool.
Wrap tortillas in a slightly moistened paper towel and microwave on high for 2 1/2 minutes, or until warm and pliable.
Spray a 9x13 baking dish with cooking spray.
Put about 1 T of filling in the middle of each tortilla, roll and place seam side down in baking dish. *Note - you may need a second, smaller dish to cook all the enchilladas at once*
Top enchilladas with the chili and remaining cheese.
Bake at 375 until the cheese is melted and bubbly. Serve with rice, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIJUNE_21.
Heat the olive oil in a nonstick pan over medium high heat. Add onions and meat and cook until meat is done and onions are translucent. Add taco seasoning and water. Bring to a simmer, then reduce heat to low. Add soup and 1/4 c of the cheese and mix well. Turn off heat and allow mixture to cool.
Wrap tortillas in a slightly moistened paper towel and microwave on high for 2 1/2 minutes, or until warm and pliable.
Spray a 9x13 baking dish with cooking spray.
Put about 1 T of filling in the middle of each tortilla, roll and place seam side down in baking dish. *Note - you may need a second, smaller dish to cook all the enchilladas at once*
Top enchilladas with the chili and remaining cheese.
Bake at 375 until the cheese is melted and bubbly. Serve with rice, if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIJUNE_21.
Nutritional Info Amount Per Serving
- Calories: 660.5
- Total Fat: 22.1 g
- Cholesterol: 82.8 mg
- Sodium: 939.1 mg
- Total Carbs: 79.8 g
- Dietary Fiber: 7.6 g
- Protein: 34.7 g
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