Lighten up this traditional Mexican favorite with lean ground beef and reduced-fat cheese. These enchiladas are high in protein and loaded with flavor.
Ingredients
- 1 pound 95% lean ground beef
- ½ cup sliced green onions
- 2 teaspoons minced garlic
- 1 cup cooked white or brown rice
- 1-1/2 cups chopped tomatoes, divided
- ¾ cup frozen corn, thawed
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided
- ½ cup salsa or picante sauce
- 12 (6- to 7-inch) corn tortillas
- 1 can (10 ounces) mild or hot enchilada sauce
- 1 cup shredded romaine lettuce
Directions:
- Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick cooking spray; set aside.
- Brown ground beef in medium nonstick skillet 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat. Add green onions and garlic; cook and stir 2 minutes.
- Add rice, 1 cup tomatoes, corn, 1/2 cup cheese and salsa to meat mixture; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over enchiladas.
- Cover with foil; bake 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomatoes. Makes 6 servings.
Nutrition per Serving:
(Serving size = 2 enchiladas)
- Calories = 341
- Total fat = 11 g
- Saturated fat = 5 g
- Cholesterol = 38 mg
- Carbohydrate = 43 g
- Protein = 17 g
- Fiber = 4 g
- Sodium = 465 mg
Dietary Exchanges:
- Starch = 2
- Meat = 2
- Vegetable = 2
- Fat = 1
Source: www.diabeticcooking.com
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