Heart-Healthy Cheese Enchiladas
Indulge guilt-free with these Heart-Healthy Cheese Enchiladas, a wholesome twist on the classic comfort food! Made with whole wheat tortillas, reduced-fat cheddar cheese, and low-sodium enchilada sauce, this recipe is perfect for those seeking a flavorful yet nutritious meal. The savory filling, featuring sautéed onion, garlic, and warming spices like cumin, ensures each bite is richly satisfying. Finished with a garnish of creamy low-fat Greek yogurt and fresh cilantro, these enchiladas strike the perfect balance between delicious and heart-smart. Ready in just 45 minutes, this dish is ideal for busy weeknights or when you're craving a healthier take on Mexican-inspired cuisine. Perfect for serving to a family of four, these enchiladas combine vibrant flavors with better-for-you ingredients that everyone will enjoy!
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Recipe Information
Ingredients
- 8 pieces whole wheat tortillas
- 2 cups reduced-fat shredded cheddar cheese
- 2 cups low-sodium enchilada sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 0.5 cup low-fat plain Greek yogurt
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add minced garlic to the saucepan and cook for another minute until fragrant.
Stir in the ground cumin and black pepper with the onion and garlic, then remove from heat.
Pour about 1/3 cup of the enchilada sauce into a 9x13 inch baking dish, spreading it evenly across the bottom.
Lay out the tortillas and divide the onion and garlic mixture evenly among them.
Sprinkle 1/4 cup of reduced-fat shredded cheddar cheese into each tortilla, saving 1/2 cup of cheese for later.
Roll each tortilla tightly and place them seam-side down into the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas.
Sprinkle the reserved cheese over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and continue to bake for another 10 minutes, or until the cheese is bubbling and lightly golden.
Remove from the oven and let cool slightly before serving.
Garnish enchiladas with a dollop of low-fat plain Greek yogurt and a sprinkle of fresh cilantro before serving.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 25.2 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2204 mg | 170% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2336 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
