30 Apr Beef Enchiladas
Who doesn’t love enchiladas?! Use extra lean ground beef, reduced fat shredded Mexican cheese, fat free or low fat sour cream and no salt added taco seasoning to make it a bit of a healthier version. Serve with a side salad.
- 1 ½ lbs extra lean ground beef
- 3/4 cup chopped onion
- 1 can (28oz) enchilada sauce, divided
- 1½ cups shredded reduced fat Mexican blend cheese, divided
- 1 can (4oz) chopped green chilies
- 3 garlic cloves, minced
- 1 tbsp no salt added taco seasoning
- 1/2 tsp black pepper
- 8 8-inch flour tortillas
- light sour cream for topping (optional)
Preheat oven to 350°F.
In a large skillet, over medium-high heat, cook ground beef until no longer pink, breaking up the pieces while cooking. Add onions and cook for 3 or 5 minutes or until onions are slightly translucent. Reduce heat to medium.
Add 2 cups enchilada sauce, 1 cup cheese, green chilies, garlic, taco seasoning and black pepper. Stir until well combined and cheese is melted.
Divide the mixture evenly between 8 tortillas (approx ½ cup each). Roll up tightly and place seam side down on a greased 9x13-inch non-stick baking dish. Cover enchiladas with remaining sauce and top with remaining cheese. Cover and bake for 18 to 23 minutes. Uncover and bake for an additional 6 to 8 minutes or until cheese is bubbly. Top with sour cream, if desired.
Makes 8 Servings
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.1©, 2016. Optional ingredients are not included. All nutrition information should be considered approximate.