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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound ground round |
1/2 pound lean turkey breakfast sausage |
1/2 cup chopped onion |
1 tablespoon ground cumin |
1 tablespoon chili powder |
1 teaspoon pepper |
2 (10-ounce) cans enchilada sauce |
1 (11-ounce) can whole-kernel corn, drained |
12 (6-inch) corn tortillas |
cooking spray |
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese |
1/2 cup thinly sliced green onions |
Directions:
1. Place a large nonstick skillet over medium- high heat until hot. Add first 6 ingredients. Cook 5 minutes, stirring until meat is browned, stirring to crumble. Drain meat mixture well, and wipe skillet with paper towels. Return meat mixture to skillet; stir in 1 can enchilada sauce and corn. Heat until hot.
2. Stack tortillas between 2 damp paper towels. Microwave at HIGH 1 minute. Spoon meat mixture down center of each tortilla; roll up tortillas; arrange in a 13- x 9-inch baking dish coated with cooking spray.
3. Pour remaining can of enchilada sauce over tortillas. Cover and bake at 350° for 25 minutes. Uncover, sprinkle with cheese and green onions, and bake an additional 5 minutes. Serve immediately.
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