Beef Enchiladas

• porcje: 4 servings
• czas aktywny: 35 minutes
• całkowity czas: 55 minutes

Składniki

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1/2 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

2 tablespoons chopped fresh cilantro

1/4 teaspoon pepper

1/3 cup chopped bell pepper (any color)

2/3 cup water

1 tablespoon chili powder

1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves

1/4 teaspoon ground cumin

1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained

1 clove garlic, finely chopped

1 can (15 oz) Muir Glen™ organic tomato sauce

8 soft corn tortillas (6 inch)

Additional shredded cheese, sour cream and chopped onion, if desired

Wskazówki

Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup onion, 1/2 cup sour cream, 1 cup cheese, the cilantro and pepper. Cover; remove from heat.

In 2-quart saucepan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch glass pie plate.

Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture down center of each tortilla; roll up. Place, seam side down, in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over enchiladas.

Bake uncovered about 20 minutes or until bubbly. Garnish with additional cheese, sour cream and chopped onion.

Wartości Odżywcze

• Wielkość Porcji: 1 Serving (2 Enchiladas)
• Kalorie: 510
• Tłuszcz Całkowity: 1 1/2
• Tłuszcz Nasycony: 15 g
• Tłuszcz Trans: 1 g
• Cholesterol: 120 mg
• Sód: 1050 mg
• Węglowodany Całkowite: 30 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 8 g
• Białko: 32 g