Easy Beef Enchiladas

  • Yield: 10 to 12 servings


1 1/4pounds ground sirloin
1-- onion, chopped
-- Salt and pepper
1cup non-fat sour cream
1cup frozen corn
2cups reduced fat Mexican, Monterey Jack or Cheddar cheese, divided
10 to 12-- (6- to 8-inch) tortillas
2cups canned mild enchilada sauce, divided


  1. Preheat oven to 350F. 
  2. In a large nonstick skillet, cook meat and onion over medium heat until meat is done, about 6 minutes.  Drain any excess grease.  Remove from heat and stir in the sour cream, corn and 1/4 cup enchilada sauce. 
  3. Spread about 1/3 cup enchilada sauce on the bottom of a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.  Spoon about 2 tablespoons meat mixture and about 1 tablespoon cheese onto each tortilla.  Roll tortilla around filling and place seam side down on sauce in baking dish. Pour remaining enchilada sauce overfilled enchiladas. Sprinkle with remaining cheese.  Bake 15 minutes or until cheese is melted and enchiladas are heated. 

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 197
  • Fat 4g
  • Saturated Fat 3g
  • Cholesterol 15mg
  • Sodium 59mg
  • Carbohydrate 29g
  • Fiber 2g
  • Protein 11g