Recipes:
**Beef Enchiladas**
**INGREDIENTS**
1 pound ground beef
2 (10-ounce) cans
enchilada sauce
1 (4-ounce) can
chopped green
chiles
1 small onion,
chopped
2 cups shredded
Cheddar cheese,
divided
12 corn tortillas
3 cups shredded
lettuce
1 large tomato,
chopped
**SERVES 4**
**Make Ahead**
Prepare enchiladas through
step 3 up to 2 hours ahead.
Store in the refrigerator
until baking time.
**VARIATION**
For a simple low-fat
variation, replace
the beef with
ground turkey.
**1** Cook ground beef in
a skillet until brown
and crumbly, stirring
frequently. Drain and
set aside.
**2** Preheat oven to 350°F.
Heat enchilada sauce
and green chiles in a
medium saucepan until
simmering.
**3** Place a heaping
spoonful of ground
beef, 1 teaspoon onion
and 2½ tablespoons
cheese on each tortilla.
Roll up to enclose filling
and place in a baking dish.
**4** Pour sauce over
top. Sprinkle with
remaining cheese. Bake
for 20 minutes. Top with
lettuce and tomato.
Make It Quicker
• To soften tortillas
and make them easier
to roll, place them first
between 2 sheets of
dampened paper towels
and then in a plastic
bag. Microwave on
HIGH for 30 seconds.
Roll the tortillas 1 at
a time, keeping the
others covered until
ready to use.
