Wednesday, January 04, 2006

Better-Than-Ever Enchiladas


(picture of the Enchilada's I made today - They were YUMMY!)

Prep Time: 20 min
Total Time: 45 min
Makes: 4 servings
Nutrition Information
Kraft Kitchens Tips


Ingredients:
1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
2 Tbsp. KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro (I didnt use any Cilantro.. cause I didnt have any. They tasted just fine without it. Either way is good I'm sure)

PREHEAT oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro



KRAFT KITCHENS TIPS

Makeover Savings Try this madeover version of beef enchiladas that can save you 200 calories and 18 grams of fat per serving by decreasing the beef and using a leaner variety, adding peppers, and using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese. Cooking Know-How Corn tortillas are typically fried in oil to prevent cracking, but in this healthy version the tortillas are spread with dressing and warmed to minimize cracking.

NUTRITION INFORMATION

Nutrition Bonus:A serving of this low-calorie Mexican entree provides both vitamin C from the peppers and calcium from the cheese. Enjoy!

Diet Exchange:2 Starch,2 Vegetable,2 Meat (VL),1 Fat Nutrition (per serving)Calories 340 Total fat 11g Saturated fat 5g Cholesterol 55mg Sodium 1310mg Carbohydrate 38g Dietary fiber 5g Sugars 6g Protein 23g Vitamin A 25%DV Vitamin C 50%DV Calcium 50%DV Iron 15%DV

TACO BELL Logo and HOME ORIGINALS are trademarks owned and licensed by Taco Bell Corp.
Recipe from : Kraft Foods . com

ANOTHER PIC OF THE ENCHILADA'S I MADE TODAY


3 comments:

Suzanne said...

That looks amazing! How was it? I'm glad I found your blog!

She said...

those look yummy

Drea said...

It was VERY good. We ate most of it. Later on that same day at like 9 PM Travis was hungry cause he didnt eat hardly any dinner. So he ate that for his snack. :-) Heats up nicely. Caleb ate it as well.