| Servings 10 enchiladas |
Ingredients
- 1 pound ground sirloin
- 2 teaspoons chili powder
- 1 cup salsa
- 1 cup corn
- 1 cup packed fresh baby spinach
- 1 1/2 cups shredded reduced-fat Mexican blend cheese
- 10 flour tortillas room temperature, 6–8-inch
- 1 1/2 cups enchilada sauce found in can
- 1 bunch green onions chopped
Ingredients
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Instructions
- Preheat oven 350°F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
- In large nonstick skillet, cook meat 6–8 minutes or until meat is done and drain any excess fat.
- Add chili powder, salsa, corn, and spinach; continue cooking about 5 minutes. Remove from heat, set aside.
- Spoon about 1/4 cup meat mixture and 1 tablespoon cheese onto a tortilla. Roll and place seam side down in prepared baking dish. Repeat with remaining tortillas.
- Pour enchilada sauce evenly over filled tortillas in baking dish and sprinkle with any remaining cheese and green onions. Bake, covered with foil for 20 minutes or until thoroughly heated.
Nutritional Info
Per Serving: Calories 237, Calories from Fat 24%, Fat 6g, Saturated Fat 3g, Cholesterol 35mg, Sodium 739mg, Carbohydrates 28g, Dietary Fiber 2g, Total Sugars 3g, Protein 17g, Dietary Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat
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