Low Fat Beef Enchiladas
Savor the bold, classic flavors of Mexican cuisine with this delightful recipe for Low Fat Beef Enchiladas! Crafted with lean ground beef, aromatic garlic and onions, and vibrant green chilies, these enchiladas bring hearty satisfaction without the guilt. Packed with protein from fat-free refried beans and layered with reduced-fat cheddar cheese, this dish offers a lighter twist on a comfort food favorite. The rich tomato sauce, infused with low-sodium taco seasoning, creates a mouthwatering base, while fresh cilantro adds a burst of brightness to every bite. Perfect for weeknight dinners or casual gatherings, these enchiladas are easy to prepare in just 45 minutes and are sure to become a family favorite. Healthy, flavorful, and endlessly satisfying, this recipe proves you don’t need to compromise on taste while eating nutritious meals!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 ounces canned green chilies, drained
- 1 package low-sodium taco seasoning
- 1 cup tomato sauce
- 0.5 cup water
- 8 corn tortillas
- 1 cup fat-free refried beans
- 1 cup reduced-fat cheddar cheese, shredded
- 0.25 cup chopped fresh cilantro
- 1 as needed cooking spray
- to taste salt
- to taste black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, spray with cooking spray and add the lean ground beef. Cook until browned, about 5-7 minutes, breaking up the meat with a spatula.
Add the chopped onion and garlic to the skillet and cook until the onion is soft, about 3 minutes.
Stir in the canned green chilies and the taco seasoning. Cook for another 2 minutes.
Add the tomato sauce and water to the skillet. Stir to combine and let simmer for 5 minutes, or until the mixture thickens slightly.
In a separate non-stick pan over medium heat, lightly toast each corn tortilla for about 30 seconds on each side to make them pliable.
Spread 2 tablespoons of fat-free refried beans down the center of each tortilla, followed by 2-3 tablespoons of the beef mixture.
Roll up each tortilla tightly and place seam side down in a lightly greased 9x13 inch baking dish.
Once all tortillas are filled and rolled, pour any remaining beef mixture over the top of the enchiladas.
Sprinkle the reduced-fat cheddar cheese evenly over the top of the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro before serving.
Season with salt and black pepper to taste, and serve hot.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 262.4 g | 95% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 20.3 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1282 mg | 99% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2254 mg | 48% | |
*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.
