Serves: 10
Total Calories: 453
1. Crumble ground beef into a microwavable colander in a microwavable pie plate. Sprinkle onion over meat. Cover with waxed paper. Microwave at 100% power (700 watts) for 5 to 7 minutes or until meat is no longer pink.
2. Meanwhile, in a medium bowl, combine enchilada sauce, tomato sauce and chili powder. Spread small amount of the sauce mixture in bottom of a 13 x 9 x 2-inch microwavable dish to coat.
3. In a large bowl, combine meat, 2 cups of the cheese and 1/2 cup of the remaining sauce mixture.
4. Place one tortilla on a paper towel in microwave oven. Microwave at 100% power for 10 seconds to warm. Place 1/3 cup of the meat mixture in center of tortilla and roll up. Place seam-side down in dish. Repeat with remaining tortillas and filling. Spoon remaining enchilada sauce mixture over tortillas. Cover with plastic wrap, turning one corner back. Microwave at 100% power for 7 to 9 minutes or until sauce is bubbly and cheese in filling melts.
5. Classic Enchiladas - continued
Top with remaining 2 cups cheese. Microwave, uncovered, at 70% power (490 watts) for 2 to 3 minutes or until cheese melts slightly. Let stand for 5 minutes or until cheese is thoroughly melted.
6. Meanwhile, if desired, cover taco sauce with waxed paper. Microwave at 70% power for 3 minutes or until warmed. Garnish enchiladas with sour cream and green onions. Pass taco sauce separately.
This Classic Enchiladas recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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