1/2 cup chopped onion
1 cup frozen corn kernels
1/2 cup sour cream
1 can (4.5-ounce size) chopped green chiles
8 ounces shredded colby-monterey jack cheese
1 can (10-ounce size) enchilada sauce
6 (8-inch size) flour tortillas
***GARNISHES, IF DESIRED***
shredded lettuce
chopped tomatoes
additional sour cream
Directions:
Heat oven to 350F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.
Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
Bake at 350F for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.
courtesy of CDKitchen.com
