Beef and Green Chile Enchiladas

Ingredients:

• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 1 cup frozen corn
• 1/2 cup sour cream
• 1 can (4 oz.) chopped green chilies
• 8 oz. (2 cups) Monterey jack cheese
• 1 can enchilada sauce
• 6 flour tortillas
• shredded lettuce, chopped tomatoes, and additional sour cream, if desired

Directions:

1. Heat oven to 350 degrees.  In 10 inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.  Drain.  Add corn;  cook and stir about 3 minutes or until corn is thawed.  Stir in sour cream, green chilies, and 1 cup of cheese.
2. Spread about 1/4 cup of the enchilada sauce in a 13x9 inch glass baking dish.  Spread about 2 tsps. enchilada sauce on each tortilla.  Top each with 2/3 cup beef mixture.  Roll up tortillas; place seam side down over enchilada sauce in baking dish.
3. Drizzle remaining enchilada sauce evenly over filled tortillas.  Sprinkle with remaining 1 cup cheese.  Spray sheet of foil with cooking spray;  place sprayed side down on baking dish and seal tightly.
4. Bake at 350 degrees for 45 to 50 minutes or until thoroughly heated.  Serve garnished with lettuce, tomatoes, and additional sour cream.