Cajun Enchiladas

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  tablespoons

  vegetable oil

1

  pound

  extra lean ground beef

20

  ounces

  Ro-Tel diced tomatoes and green chilies -- drain liquid but set aside

1

  large

  shallot -- minced

1

  clove

  garlic -- minced

6

  ounces

  no salt added tomato paste

2

  teaspoons

  Cajun seasoning -- see recipe

16

  ounces

  fat-free refried beans

2

  tablespoons

  pimientos -- diced

2

  tablespoons

  black olives -- diced

1

  cup

  instant rice

2

  tablespoons

  light sour cream

2

  tablespoons

  Mexican four cheese

Sauce

1

  tablespoon

  unsalted butter

4

  ounces

 mushroom caps -- diced

1

  cup

  Spicy Tomato Juice -- see recipe

1/4

  teaspoon

  seasoned salt

1/8

  teaspoon

  seasoned pepper

1

  cup

  Mexican four cheese

12

  medium

  tortilla flour

Heat oven to 350F.

Add one cup of liquid from tomatoes to a small saucepan. Add rice and cook until done. Set aside.

Melt butter in small saucepan. Cook mushrooms until they brown and release their moisture.

Add tomato juice, salt, and pepper to saucepan. Heat until simmer and then reduce heat and let cook on low until needed.

Add oil to large frying pan. Cook beef and shallots until no pink remains in beef and shallots are softened and starting to brown.

Add tomato paste, garlic, and Cajun seasoning and cook for one minute.

Add tomatoes, beans, olives, pimentos, and rice. Cook until heated through,

Remove pan from heat and add sour cream and cheese. Mix thoroughly,

In a 13x9x2 casserole dish or 2 quart casserole dish spread 3/4 cup of sauce and spread evenly.

Divide the beef mixture into 12 parts. Spread portion of beef down the center of a tortilla. Fold sides over the filling and place seam side down in casserole dish.

Place six filled tortilla in dish. Spread 1.2 of the reaming sauce over the enchiladas and spread evenly. Sprinkle with half of the realigning cheese.

Fix the reaming tortillas the same way and place on top of the first layer. Spread the reaming sauce and cheese over the top.

Cover pan and bake at 350F for 30 minutes.

Makes 12 Servings.

Per Serving: 739 Calories; 28g Fat (34.6% calories from fat); 26g Protein; 95g Carbohydrate; 6g Dietary Fiber; 49mg Cholesterol; 1323mg Sodium. Exchanges: 5 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.


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