Supper in a snap is when all the ingredients for dinner come together quickly, easily and deliciously. And here’s a great suggestion for Supper in a Snap: Enchiladas!

Most recipes for enchiladas are time-intensive and complicated. This recipe, however, will have you sitting down at the table with fork in hand—in no time!

Beat-The-Clock Enchiladas
Makes 12
Prep time: 10 minutes; Cook time: 20 minutes

Ingredients:
1 (16 oz) container reduced-fat sour cream
2 cups shredded reduced-fat Monterrey Jack cheese
1 (20 oz) can green enchilada sauce
12 (8-inch) tortillas (corn or flour)

Directions:
Preheat oven to 350 °F.
In a small bowl, combine the sour cream and 3/4 of the cheese. In a 9-by-13-inch baking pan, pour a small amount of enchilada sauce to coat the bottom of the pan. Layer 5 tortillas on the bottom of the pan. Layer half of the cheese-sour cream mixture, over the tortillas. Repeat this sequence once more. Pour the remaining enchilada sauce over the final layer of tortillas. Bake 20 minutes. Cut into squares to serve.

**Note: You can easily add a cup or two of cooked ground beef or shredded cooked chicken to this recipe. Use the meat at the same time you use the sour cream and cheese.

Nutritional Information:
Calories Per Serving: 187, Fat: 12 g (7 g Saturated Fat), Cholesterol: 27 mg, Sodium: 388 mg, Carbohydrates: 15 g, Fiber: 2 g, Protein: 5 g.

© 2009, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

Published 09/10/09