8 ounces ground beef
1 10 ounce can enchilada sauce
8 ounces shredded Monterey Jack cheese (2 cups)
2 tablespoons cooking oil
8 6 inches corn tortillas
1 tomato, chopped
In another medium skillet or in a large heavy skillet, heat the 2 tablespoons of oil over low heat. Quickly dip tortillas, one at a time, in hot oil for 10 seconds or until just limp, adding more oil if needed. Drain on paper towels.
To assemble, brush one side of each tortilla with some enchilada sauce. Spoon about 2 tablespoons of the meat mixture atop sauce near the edge of the tortilla; roll up. Place the enchiladas in a greased 12x7x2-inch baking dish (a 2-quart rectangular baking dish). Pour remaining enchilada sauce over the top.
Cover the baking dish with foil. Bake in a 350 degree F oven about 25 minutes or until mixture is heated through.
Remove foil. Sprinkle remaining cheese over enchiladas. Bake enchiladas for 2 minutes more or till cheese melts.
Serve enchiladas with chopped tomato and lettuce. Makes 4 servings.
To reduce the sodium and fat, use less cheese. To lower the fat even more in this dish, use very lean ground beef.
Per Serving: cal. (kcal) 551, Fat, total (g) 34, chol. (mg) 85, carb. (g) 34, fiber (g) 3, sodium (mg) 812, Percent Daily Values are based on a 2,000 calorie diet