Beef & Cheese Enchiladas

Beef & Cheese Enchiladas 1 Beef & Cheese Enchiladas 2

Hey everyone!  First, I would like to share some pretty exciting news…Over the past 2 days, my blog has gotten CRAZY AMOUNTS of recognition.  Thanks to a website called Recipe Lion which features posts from lots of food blogs, I have gotten over 21,000 views in 2 days!  It’s actually been slightly overwhelming (in a good way).  Normally I get a small handful (about 4) comments a day.  But since Tuesday, I’ve gotten about 50 comments and contact emails, and I’ve been slowly working my way through all of them!  Anyways, I just wanted to share this news with you, my faithful followers, who have been reading my posts for a while now!  This could also mean some pretty exciting things for the future of Normal Cooking!  Stay tuned!

Anyways, on to this awesome Enchilada dish.  For starters, this is really easy to make, which is always a plus.  AND it’s from a low fat cookbook so it’s actually not bad for you!  Though I do apologize that I do not have the exact nutrition information, you can just take comfort in knowing that it’s low fat :-).  These tasted great, too!  My one complaint is that the recipe doesn’t specify what size tortilla to get, so I just got large ones.  It turns out that the large size was a bit too big, and the filling inside got a little lost inside all that tortilla.  So, just get medium sized tortillas, and it will be perfect!

Beef & Cheese Enchiladas

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Source: eMeals
Serves: 4

1/2 lb lean ground beef
1/2 c onion, chopped
8 oz. fat free sour cream
1/2 c white corn, drained
1 c 2% shredded cheddar cheese
4 fat free flour tortillas
1 small can enchilada sauce

Preheat oven to 350 degrees F.

Cook beef and onions in a skillet over medium high heat; drain.  In a bowl, combine beef mixture, sour cream, and corn.

Divide mixture equally into 4 tortillas.  Top with a tablespoon each of enchilada sauce.  Roll and place seam side down in a sprayed baking dish. Pour remaining enchilada sauce on top and then sprinkle with cheese.

Cover and bake for 30 minutes.


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