Beef Enchiladas

Beef Enchiladas
Servings: 6 Prep 20 mins Cook 10 mins Bake 350°F 15 mins to 20 mins /400 degrees F


  • 3/4 pound lean ground beef
  • 3/4 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons chili powder
  • 3/4 teaspoon salt
  • 1/4 cup water
  • 12 corn tortillas
  • 1 1/2 cups fat-free refried beans
  • 1 cup bottled picante sauce
  • 1/4 cup shredded low-fat cheddar cheese
  • 2 tablespoons light sour cream
  • 1 medium-size tomato, diced
  • Chopped fresh cilantro, for garnish

Make It

1. Heat oven to 350 degrees F.

2. Saute beef, onion and garlic in nonstick large skillet for 3 to 4 minutes or until beef is no longer pink. Stir in chilies, chili powder, salt and water. Bring to boiling; cook, stirring occasionally, for 10 minutes. Remove from heat.

3. Meanwhile, wrap tortillas in damp paper toweling. Microwave at high power for 1 minute. OR: To heat in conventional oven, wrap in damp paper toweling, then wrap in aluminum foil. Bake in 350 degrees F oven for 10 minutes. (If tortillas are not heated, they will crack when assembling.) Increase oven temperature to 400 degrees F.

4. Spread 2 tablespoons of refried beans on a warm tortilla. Fill center with scant 1/4 cup of meat mixture. Roll up tortilla and place, seam side down, in 13 x 9 x 2-inch baking dish. Repeat with remaining tortillas and filling, fitting them tightly in the dish side by side.

5. Spread picante sauce over enchiladas. Sprinkle with shredded cheddar.