Name: Firehouse Enchiladas
Total time: 45 min
Ingredients: ½ cup chopped onion (1 medium); 1 tablespoon olive oil; 1 tablespoon all-purpose flour; 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon salt; 2 (8 ounce) cans no-salt-added tomato sauce; ¾ cup water; 1 ½ pounds 95% lean ground beef; 3 ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup); 1 1 4-ounce can diced, green chile peppers, undrained; 12 eaches 6-inch corn tortillas; 1 Bottled hot pepper sauce; ¼ cup thinly sliced green onions (2)

Directions

Step 1

Preheat oven to 375 degrees F. For sauce, in a medium saucepan cook onion in hot oil over medium heat about 3 minutes or until tender. Stir in flour, chili powder, cumin and salt. Cook and stir 1 minute. Stir in tomato sauce and the water. Cook and stir until thickened and bubbly; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat.

Advertisement
Step 2

Meanwhile, in a large skillet cook ground beef until meat is brown, using a wooden spoon to break up meat as it cooks. Drain well; return meat to skillet. Stir in 1/2 cup of the sauce, 1/4 cup of the shredded cheese, and the chile peppers.
Step 3

Spoon 1/2 cup of the sauce into the bottom of a 3-quart rectangular baking dish; set aside. Wrap tortillas in microwave-safe paper towels. Microwave on 100% power (high) 1 minute. Working with one at a time, spoon about 1/4 cup of the meat mixture onto each tortilla; roll up. Place filled tortillas, seam sides down, in the prepared baking dish. Stir any remaining meat mixture into the remaining sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the remaining 1/2 cup cheese.
Step 4

Bake, uncovered, about 20 minutes or until bubbly. Drizzle with hot pepper sauce and sprinkle with green onions before serving.

Nutrition Facts

Serving Size: 2 enchiladas each

Per Serving:

363.3 calories; protein 32.3g 65% DV; carbohydrates 32g 10% DV; exchange other carbs 2; dietary fiber 6.3g 25% DV; sugars 5.5g; fat 11.7g 18% DV; saturated fat 4.6g 23% DV; cholesterol 76.9mg 26% DV; vitamin a iu 830.7IU 17% DV; vitamin c 7.3mg 12% DV; folate 25.3mcg 6% DV; calcium 175.8mg 18% DV; iron 3.7mg 21% DV; magnesium 76.3mg 27% DV; potassium 714.8mg 20% DV; sodium 474.8mg 19% DV.

Exchanges:

4 lean protein, 2 starch, 1/2 fat

16 One-Pot Soups for the Mediterranean Diet

Amazon Is Having a Huge Sale on Lodge Cast-Iron Cookware Right Now—Here's What to Buy

The #1 Food to Fight Belly Bloat, According to Dietitians

Ingredients

Directions

Nutrition Facts

Account

More

Ingredients

Directions

Nutrition Facts