8 ounces 95% lean ground beef 
1/2 cup sliced green onions 
2 teaspoons minced garlic 
1 cup cold cooked white or brown rice 
1-1/2 cups chopped tomato, divided 
3/4 cup frozen corn, thawed 
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided 
1/2 cup salsa or picante sauce 
12 (6- to 7-inch) corn tortillas 
1 can (10 ounces) mild or hot enchilada sauce 
1 cup shredded romaine lettuce 

Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick cooking spray; set aside
Cook ground beef in medium nonstick skillet over medium heat until no longer pink; drain
Add green onions and garlic; cook and stir 2 minutes
Add rice, 1 cup tomato, corn, 1/2 cup cheese and salsa to meat mixture; mix well
Spoon mixture down center of tortillas. Roll up; place seam side down in prepared dish
Spoon enchilada sauce evenly over enchiladas
Cover with foil; bake 20 minutes or until hot
Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts
Top with lettuce and remaining 1/2 cup tomato

Food exchange per serving 2 Starch 2 Vegetable 2 Meat 1 Fat
(2 enchiladas (1/6 of total recipe)) 
Calories 341 Calories from Fat 30 % Total Fat 11 g Saturated Fat 5 g 
Cholesterol 38 mg Carbohydrate 43 g Fiber 4 g Protein 17 g Sodium 465 mg

Courtesy Diabetic Cooking

Serves 6