ground beef enchiladas with beans and asparagus

1 lb ground beef (93% lean)
Half onion chopped
1 can diced green chilies
.5 cup sliced mushrooms
1 Oz pepper jack cheese shredded
1 Oz mozzarella cheese shredded
8 corn tortillas
1 can red enchilada sauce
2 cups asparagus
1/2 cup fat free ricotta cheese

*Note: you can add cheese, fat free sour cream, green. onion, or even olives to garnish, but not included in calories. You may also create an enchilada casserole, dame ingredients, instead of rolling each tortilla, layer the ingredients. Start with 1/3 sauce, then 1/2 meat, then 1/2 cheese, 1/2 tortillas, 1/3 sauce, 1/2 meat, 1/2 cheese, 1/2 tortillas, 1/3 sauce

Enchiladas:
Mix pepper jack, mozzarella, and ricotta in bowl, set aside
Brown beef, drain fat, add onions and chilies
Cook until onions are translucent
Season with salt pepper and garlic to taste
Set aside
Heat enchilada sauce
Dip tortillas in sauce to soften
Add meat mixture and cheese mixture to each tortilla and roll, place in dish split side down
Cover enchiladas with remaining enchilada sauce, cover with aluminum foil
Bake at 350 until cheese is melted (approx.. 15-20 minutes)

Asparagus:

Boil asparagus for just one minute after boiling starts.
Season with salt pepper and garlic to taste.

Serving Size: 2 enchiladas 1/2 cup asparagus 1/2 cup beans

Number of Servings: 4

Recipe submitted by SparkPeople user DRJEANS26.