Beef Enchiladas
1 pound lean ground beef
1 cup shredded Cheddar
   cheese (4 ounces)
1/2 cup sour cream
2 tablespoons chopped fresh
   parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
   (1/2 cup)
2/3 cup water
  1/3 cup chopped green bell
   pepper

1 tablespoon chili powder
1/2 teaspoon dried oregano
   leaves
1/4 teaspoon ground cumin
2 whole green chilies, chopped,
    if desired
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce
12 corn tortillas (5 or 6 inches in   diameter)


PREP: 15 min; COOK: 20 min; BAKE: 35 min       Makes 12 enchiladas

1. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cheese, sour cream, parsley, salt, pepper and onion. Cover; remove from heat.



2. Heat remaining ingredients except tortillas to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9x1 1/4 inches.

3. Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over enchiladas.


4. Cover and refrigerate no longer than 24 hours.

5. Heat oven to 350°. Uncover and bake 30 to 35 minutes or until hot and bubbly. Serve with extra shredded cheese, sour cream and chopped onions, if desired.

1 Enchilada: Calories 240 (Calories from Fat 125);
Fat 14g (Saturated 7g); Cholesterol 50mg; Sodium 520mg; Carbohydrate 17g (Dietary Fiber 3g); Protein 14g
%Daily Value: Vitamin A 18%; Vitamin C 8%; Calcium 16%; Iron 8%
Diet Exchanges: 1 Starch, 1 1/2 High-Fat Meat

Success Tip
To keep tortillas from cracking during rolling, place stack of tortillas on microwavable plate. Microwave uncovered on High about 40 seconds or until soft and pliable. If tortillas continue to crack, heat 2 tablespoons oil in 8-inch skillet over medium heat until hot. Using tongs, dip tortilla in hot oil; place on heatproof plate. Fill and roll as directed.

Time-Saver
Use 1 can (19 ounces) enchilada sauce instead of making the sauce.