Here’s a recipe from Better Homes and Gardens’ Kid Favorites Made Healthy – Just 20 minutes start to finish!

Ingredients
12 ounces beef flank steak or sirloin steak or skinless, boneless chicken breast halves
4  8-inch whole wheat, spinach, or flour tortillas
Nonstick cooking spray
1/3  cup finely chopped onion
1/3  cup finely chopped green sweet pepper
1/2  cup chopped tomato
2 tablespoons bottled reduced-fat Italian salad dressing
1/2  cup shredded reduced-fat cheddar cheese (2 ounces)
1/4  cup purchased salsa or bottled taco sauce
1/4  cup light dairy sour cream (optional)

Directions
1. If desired, partially freeze beef for easier slicing. If using beef, trim fat from meat. Cut beef or chicken into bite-size strips.
2. Wrap tortillas tightly in foil. Heat in a 350 degree oven about 10 minutes or until heated through.
3. Meanwhile, coat an unheated 12-inch nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add meat, onion, and sweet pepper to hot skillet. Cook and stir for 2 to 3 minutes or until desired doneness for steak or until chicken is no longer pink. Remove from heat. Drain well. Stir in tomato and salad dressing.
4. To serve, fill warm tortillas with meat mixture. Roll up tortillas. Serve with cheese, salsa, and, if desired, sour cream.

Makes 4 servings

Nutrition Facts per serving: 324 cal., 15g total fat (6 g sat. fat), 43 mg chol., 462 mg sodium, 21g carbohydrates, 2 g fiber, 24 g protein

Photo Credit: BHG.com

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From: Cooking Light, November 2000
Makes: 3 servings (serving size: 2 enchiladas)

Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)

Directions
Preheat oven to 350°

Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.

Nutrition Information per serving
Calories 372 (19% from fat); Fat 8g (sat 1.6g,mono 2.1g,poly 3.6g); Protein 17.5g; Cholesterol 3mg; Calcium 291mg; Sodium 1076mg; Fiber 6.2g; Iron 3.9mg; Carbohydrate 60.5g

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