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Before I move onto the recipe, a few things:
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And now, the yummy stuff.
Beef and Green Chile Enchiladas
slightly adapted from Pillsbury
1 pound ground beef
1/2 cup chopped onion
1 1/2 cups frozen corn
1/2 cup light sour cream
1 (4.5 ounce) can chopped green chiles
2 cups shredded cheddar cheese
2 cups homemade enchilada sauce
8 large flour tortillas
desired toppings (I used sour cream and jalapenos – lettuce, tomatoes, onions, olives are also popular)
Preheat oven to 350 degrees. Cook ground beef and onion over medium high heat until beef is cooked. Drain and return to pan. Add corn to skillet and cook until thawed. Add sour cream, chiles and one cup of cheese. Stir together.
Spread a little enchilada sauce on the bottom of a 9×13 pan. On each tortilla, spread about 2 teaspoons sauce on the inside. Top with about 2/3 cup beef mixture. Roll up and place seam side down in pan.
Drizzle remaining sauce evenly over each tortilla. Top with remaining cheese. Spray sheet of foil with cooking spray and cover enchiladas, sprayed side down. Seal tightly.
Bake for about 45 minutes or until heated through. Add desired toppings and serve.