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Enchiladas El Paso

These enchiladas have more of a spaghetti sauce-tomato taste than typical Southwestern dishes. Loraine Meyer of Bend, Oregon relates, “I found this recipe many years ago and it quickly became a family favorite. It is even better when it is prepared one day and served the next.”

10 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (6 ounces) tomato paste
1/2 cup water
3 teaspoons chili powder
1-1/4 teaspoons salt
1/4 teaspoon pepper
10 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat
is no longer pink; drain. Stir in the tomatoes, tomato paste, water,
chili powder, salt and pepper.
Spoon about 1/3 cup meat sauce down the center of each tortilla. Top
each with 2 tablespoons cheese. Roll up and place seam side down in
an ungreased 13-in. x 9-in. baking dish. Top with the remaining meat
sauce and cheese.
Cover and refrigerate overnight. Or cover and bake at 375° for 25
minutes. Uncover; bake 3-5 minutes longer or until heated through.
To use refrigerated enchiladas: Remove from the refrigerator 30
minutes before baking. Bake as directed. Yield: 10 servings.

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Enchiladas El Paso (continued)

Nutrition Facts: 1 enchilada (prepared with lean ground beef, no-salt added tomato paste, fat-free tortillas and reduced-fat cheese) equals 283 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 799 mg sodium, 34 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.