Beef and Green Chile Enchiladas

Ingredients

• 1 lb ground beef 80% lean (at least )
• 0.5 cup onion chopped (1 medium)
• 1 cup corn frozen
• 0.5 cup cream sour
• 4 oz chilis green chopped canned
• 2 cups monterrey jack cheese shredded
• 10 oz enchilada sauce red canned
• 6 8-inch flour tortilla ()
• 1 serving lettuce shredded sour chopped

Equipment

• frying pan
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.
2. Drain.
3. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
4. Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish.
5. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture.
6. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
7. Drizzle remaining enchilada sauce evenly over filled tortillas.
8. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
9. Bake at 350°F. for 45 to 50 minutes or until thoroughly heated.
10. Serve garnished with lettuce, tomato and additional sour cream.