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Wednesday, November 7, 2012

W4DW- Cheesy Enchiladas

What's For Dinner Wednesday?  How about Cheesy Enchiladas?

I have said several times over the course of my blog posts how much I love the Kansas Wheat Commission recipes.  Some of the ones I have shared include:  Whole Wheat Sugar Cookies, and Whole Wheat Angel Food Cake.

The Farmer and I fell in love with this yummy Cheesy Enchilada recipe from the Wheat Commission long before kids and now they really like it as well.  The picture really doesn't do it justice, but what is a busy farm mom to do when we have been harvesting for the last month and we still have more to go.  Make it yourself and you will see why I say the picture isn't as good as it could be.

Cheesy Enchiladas

1 pound extra lean ground beef or pork, browned and drained
1 (16 oz) can fat free refried beans
1/2 package (2.5 tablespoons) taco seasoning
1 (11 oz) can nacho cheese soup
1 (4 oz) can chopped green chilies
1 (16 oz) container no fat sour cream
10 (8 inch) wheat tortillas
1 1/2 cups reduced fat, shredded cheddar cheese

Preheat oven to 350*.
To make the sauce, combine nacho cheese soup, chopped green chilies and sour cream. Spread  1 1/2 cups of the sauce in a 9x13 baking dish.
Combine ground beef, refried beans and taco seasoning to make the filling. Divide the filling equally and place on each tortilla.  I have found that it takes 1 1/2 of the Large Pampered Chef cookie scoops to divide the filling evenly.  Top each with 2 tablespoons cheese.  Roll up each tortilla and place, seam-side down in prepared pan.
Pour remaining sauce over the tortillas.  Sprinkle with remaining cheddar cheese.  Cover with foil and bake 30 minutes.  Remove foil and bake and additional 15 minutes.  Serve hot.
Makes 10 servings.

Nutritional Analysis:  1 serving provides 349 calories, 23 g protein, 40 g carbohydrates, 10 g fat, 24 g dietary fiber, 241 mg calcium, 341 mg potassium and 1045 mg sodium.

I have said before that I like to stock my freezer with ready to go meals before harvest and calving seasons.  Usually, I make this in 2-8x8 pans and freeze one, but the boys are getting bigger and eating more so I may have to start making a double batch to freeze.  I can thaw it out in the refrigerator and the boys or The Farmer can put it in the oven, so we can have a decent home cooked meal even when things are super busy.

-A Kansas Farm Mom

Shared on Twirl & Take a Bow Party #13
Melt in Your Mouth Monday Blog Hop 
Pinkapotamus Pink Hippo Party

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