non-stick cooking spray or oil (Pam)
4 (6-inch) corn tortillas
2/3 cup canned, red enchilada sauce
2 tablespoons reduced-fat sour cream
1 cup warm taco meat filling (from Family Fiesta Soft Tacos recipe)
1/4 cup finely shredded sharp, Cheddar cheese
1 tablespoon finely chopped cilantro

Preparation Time: 5 minutes

Cook Time: 20 minutes

Preheat oven to 375°F.

Heat a large skillet over high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook tortillas on both sides until blistered and soft, about 1 minute per side; keep warm.

While the tortillas are cooking, pour 1/4 cup enchilada sauce on a small plate, set aside. Pour 1/4 cup in a pie plate or small rectangular baking dish, about 6 x 10-inches, and mix the remaining sauce with the sour cream, set aside.

Mix the meat filling, cheese and cilantro in a medium mixing bowl.

To assemble: lay a tortilla in the plate of enchilada sauce and turn over. Fill with 1/4 cup of the meat mixture and roll up like a tight cigar. Place seam-side down in the sauce in the baking dish. Repeat with remaining tortillas and filling. Pour the remaining 1/3 cup sauce mixed with sour cream over the enchiladas. Cover tightly with foil and bake until the sauce is bubbling, about 15 minutes.

Servings: 2

Submitted by: Canned Food Fan