This recipe was shared with me by a fellow dietetic intern during a class week at a lodge in New Hampshire when I was completing my dietetic internship prior to becoming a Registered Dietitian. I have lightened this recipe by using reduced-fat sour cream and reduced-fat cheese, which work well in this recipe. The whole wheat tortillas actually improve this recipe by contributing a great texture and the edges become nicely crispy in the oven.
1 pound 95% lean ground beef
12 oz. enchilada sauce (Trader Joe’s is excellent)
1/4 cup reduced-fat sour cream
8 oz. shredded reduced-fat Mexican cheese blend
8 whole wheat tortillas
Preheat oven to 375. Brown ground beef in skillet until cooked through. In shallow pan, whisk together enchilada sauce and sour cream. To make enchilada, dip tortilla in sauce mixture to coat. Put 1/8 ground beef and some shredded cheese in each tortilla, roll up to make enchilada. Repeat with each tortilla, placing side by side (long sides touching) on jellyroll pan. Pour remainder of sauce down the middle of the row of enchiladas (leaving outside edges of each enchilada sauce-free) and sprinkle with remainder of cheese. Bake at 375 for about 10-15 minutes, or until edges of enchiladas turn golden.