Fyn’chiladas

Modified on October 13, 2011 for fewer points!

As requested, here is the recipe for the enchiladas I made over the weekend. Without modification, they are 9 Points Plus per serving (two enchiladas). This recipe can easily be modified to either use lower fat cheese (ours is regular below) or simply less cheese, although you do need to make sure you have enough that the enchiladas don’t dry out while baking.

Fyn'chiladas

Ingredients 

  •  16 oz Beef, ground, 93% lean / 7% fat, cooked    
  •  2 cup(s) Kraft Mexican blend shredded cheese    
  •  12 item(s) corn tortilla(s)    
  •  20 oz canned enchilada sauce    
  •  1 tsp table salt    
  •  1 tsp ground cumin    
  •  1 tsp black pepper    
  •  1 tsp minced garlic    

 Instructions

  •  Preheat oven to 350 degrees. 
  • In a skillet, cook ground beef, adding seasoning to taste at the beginning of the cooking process so flavor is cooked into meat. Remove meat from heat and set aside in a bowl. 
  • Pour can of enchilada sauce into shallow, wide bowl.
  • Heat tortillas either individually in a dry pan or a few at a time in the microwave. If using microwave method, wrap tortillas in a damp paper towel prior to heating. 
  • Submerge warm tortilla in enchilada sauce until both sides are coated, removing quickly so that tortilla stays warm. 
  • Place tortilla in ungreased 13×9 glass baking dish. Fill tortilla with 1/12 of the seasoned meat and small amount of the shredded cheese before rolling the tortilla. Repeat for all twelve tortillas. 
  • Once all tortillas are rolled, pour remaining enchilada sauce over them, followed by the remainder of the cheese, being sure to cover well so they don’t dry in the oven. 
  • Bake at 350 degrees for approximately 30 minutes, or until all cheese is melted and crisping at edge of pan. 
  • Serving size is two enchiladas.

Enjoy!

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2 Comments (+add yours?)

  1. psynister
    Sep 26, 2011 @ 12:10:54

    And remember, not all sauces are created equal. If you don’t like the taste of an enchilada, you may consider making them at least one more time with a different sauce.

    Our preferred sauce is Rosarita (red) or Las Palmas (red).

    Reply

  2. Gaye Robison
    Sep 26, 2011 @ 12:40:51

    I was there and these are YUMMY.

    Reply

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