Friday, February 28, 2014
This easy take on enchiladas makes a fantastic weeknight meal. You could substitute the ground beef for ground turkey breast, shredded chicken or shrimp.
1 pound ground sirloin
1 cup chopped onion
1 tablespoon olive oil
1 tablespoon minced garlic
1 1/2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
2 tablespoons The Delicious Dietitian Southwest Spice Blend
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
Chopped green onion
Preheat oven to 400°. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
Heat olive oil in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, Southwest Spice Blend, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef and onions; reserve 1/2 cup tomato mixture.
Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Top with green onion. Cool slightly. Cut into 4 wedges.