Lowfat Enchiladas

I love these enchiladas. They're great to assemble ahead and bake later, or re-heat for breakfast, lunch, or dinner. They freeze well too. Cook a pan in the late spring, and freeze, then reheat in the microwave during the summer heat for a quick meal. They're lower in fat than traditional enchiladas because you don't fry the tortillas, or put cheese in each layer. You'll never miss those extra calories either!

Lowfat Enchiladas
1 lb lean hamburger
pinch seasoned salt
1 small onion, diced
20 corn tortillas
1 cup cheddar cheese, grated
1 large can(about 25oz) tomato sauce
1 Tbsp chili powder
2 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp oregano
1/2 tsp cumin
pan spray

Cook the hamburger, seasoned salt, and onion in a large skillet. When finished, drain off grease. In a large bowl, combine the tomato sauce, chili powder, garlic powder, onion powder, salt, cumin, & oregano. Mix well. Spray a 9x13" cake pan with pan spray. Dip the tortillas into the sauce mixture on both sides...making sure that both sides are well coated. Lay in the cake pan. You'll have to tear the tortillas into pieces to cover the bottom. Overlapping a little is o.k.Spread 1/3 of the meat mixture on the tortillas. Dip more tortillas and cover the first layer. Spread 1/3 of the meat mixture on top. Dip more tortillas and cover the second layer. Spread the last 1/3 of the meat mixture on top. Dip the remaining tortillas and cover the third layer. Pour the any remaining sauce evenly over the top. Sprinkle the cheese on top and bake, uncovered in a 350 degree oven for 30-40 minutes, or until the cheese is bubbly. Serve with sour cream, chopped lettuce and tomato.

FREEZE
After cooked, cut into serving squares, cool, and freeze in a ziptop bag. Remember to label and date it! Thaw...remove from the freezer and put in the fridge until thawed, or...put directly into a lunchbox from the freezer. Reheat in the microwave.