cooked, shred, beef roast
1 Tablespoon Olive Oil
1/3 cup diced onion
16 ounce can black beans
14.5 ounce can diced tomatoes
4 ounce can diced green chilies
Salt and pepper to taste
1 c. frozen corn
6 T fat free cream cheese
1/2 c. Shredded Cheese (I used Mexican blend)
pkt of taco seasoning
red sauce(1 can tomato sauce, 4 T tomato paste, 1 pkt Equal, garlic salt/powder)
Place olive oil in a large sauce pan and turn to medium heat. Add onion and sautee. Next, add diced green chilies, softened cream cheese, diced tomatoes(semi drained), beans, corn and beef. Add taco seasoning and heat for a few minutes.
Spray glass baking pan. Place filled/rolled up enchiladas in pan. Cover w/ homeade red sauc., top w/ cheese and bake till melted approx. 15 min.
*This made enough filling for about 12 enchiladas, however, I only made 6 and froze the rest. The cheese quantity used was for 6 enchiladas only.
We ate 2 each for dinner, saved 1 each for a lunch, and froze remaining.
I estimate they are approx. 425 cal. each. ( I used 120 cal. tortillas.)