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Instructions |
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Place a large nonstick skillet over medium-high heat until hot. Add first 6 ingredients. Cook 5 minutes stirring until meat is browned, stirring to crumble. Drain meat mixture well, and wipe skillet with paper towels. Return meat mixture to skillet; stir in 1 can enchilada sauce and corn. Heat until hot.
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Stack torillas between 2 damp paper towels. Microwave at HIGH 1 minute. Spoon meat mixture down center of each torilla; roll up tortillas; arrange in a 13x9 inch baking dish coated with cooking spray.
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Pour remaining can of enchilada sauce over tortillas. Cover and bake at 350 for 25 minutes. Uncover, sprinkle with cheese and green onions, and bake and additional 5 minutes. Serve immediately.
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Suggestions |
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POINTS: 9 EXCHANGES: 2 1/2 starch, 3 1/2 lean meat, 1 fat PER SERVING: CAL 408 FAT 14.5
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Originally Submitted
3/28/2008
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