Enchilada Casserole

Cooking Light is by far one of the best magazines I subscribe to. They never fail to bring some amazing recipes, and all with healthy ingredients and easy ways of preparing the food. This is one of the best recipes I made from my set of Cooking Lights recipes too, because it is a dish that had everything to be bad for you, but it is not.

The recipe calls for flour tortilla, but if you are a Top Chef fanatic- like I am- you know that on this season's first episode, the poor chef was sent home for making enchiladas with flour tortillas, as the traditional recipe calls for corn tortillas.

Ingredients
1 lb ground sirloin ( Safeway has a nice selection, 90% lean beef for a good price)
1 cup chopped onion
1 tbsp butter
1 tbsp minced garlic
1 1/2 tbsp all-purpose flour
1 cup fat-free, lower sodium beef broth (TJ's has these babies)
1 tbsp 40% less-sodium taco seasoning mix
1 8oz can tomato sauce
8 4" corn tortillas
1/3 cup shredded Monterey Jack cheese with jalapeno peppers

Directions

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook until onion is browned, and meat is cooker all the way through. In the meantime, preheat oven to 400.  In a separate saucepan, you will start making the enchilada sauce, so melt the butter over medium-high heat. Add garlic, saute 1 minute. Sprinkle with flour, cook 30 seconds, stirring occasionally. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil. Cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture, reserving 1/2 cup tomato mixture. Spray a 9" pie plate, and start layering the tortillas and beef mixture, ending with a tortilla on top. Spread the reserved tomato mixture, and top with the grated cheese. Bake for 10 minutes or until the cheese melts.

This recipe serves 4, and each serving has 337 calories, with 32 g of carb and 5 g of fiber.

Enjoy this Valentine's Day week!
Beijos
Thais