Beef enchiladas

I realize Cinco de Mayo was yesterday so I'm a bit tardy on posting a Mexican inspired dish but these are the oyster's iceskates (a customer said that phrase to me on the phone last week and I just love it although I'm not quite sure what it means).  This is another dish that is in regular rotation at our household that came from the lovely Mrs Michelle Mohr.  This post will be short as I have been busy with a lot of things going on lately and have quite a few meals to document....but here you have it:

Beef and cheese enchiladas

1 lb 97/3 hamburger (could try ground turkey although I never have, but I bet it would be just as good)
1 onion
1 can diced green chiles
1 can diced tomatoes with habaneros (you can do just the tomatos but I like the extra kick)
1 large can enchilada sauce
1 cup 2% cheddar cheese
1 can campbells fiesta nacho cheese soup
8 large tortillas
I like to add a diced jalopeno as well, we like the burn at our house!
I have also added a can of refried beans if I feel the need...

Brown the hamburger and drain, add onion (diced), green chiles, tomatoes with habaneros (drained), nacho cheese soup, and 3 T enchilada sauce to the skillet, simmer until mixed.

Grease a pan with nonstick cooking spray, and spread a couple T of enchilada sauce on the bottom of the pan to prevent sticking. Heat tortillas so they're easy to fold (carb balance tortillas are softer and dont break as easy either Ive found). Add a large scoop of the skillet mixture to a tortilla, fold the sides up and roll into enchilada.

Place in pan and continue for all 8 which should use up all the filling in the skillet.

Cover with remaining enchilada sauce, top with cheese, cover the pan with tinfoil and bake at 400 for 25-30 minutes.

Serve with lettuce, tomatoes, salsa, fat free sour cream, rice, beans, whatever Mexican stuff youve got in the house....NUM!!  I've estimated with the ingrediants I use that this is about 350 to 400 calories per enchilada...but that will depend how much cheese you layer on, how much sour cream you add, etc. 

Sidenote: I have made batches of these before and frozen them and they warm up fantastically....just an fyi :)