Low Sodium Cheese Enchiladas
Discover a healthier twist on a Mexican classic with these Low Sodium Cheese Enchiladas—perfect for anyone seeking delicious flavor while managing their sodium intake. Featuring tender corn tortillas filled with a creamy, low-sodium Mexican cheese blend and smothered in a homemade enchilada sauce infused with aromatic spices like chili powder, cumin, garlic powder, and onion powder, this recipe delivers bold taste without the salt. The enchiladas are baked to perfection, topped with fresh green onions and cilantro for a vibrant finish. Ready in under an hour, this recipe is easy to make, ideal for weeknight dinners, and packed with heart-friendly ingredients. Whether you're craving comfort food or looking for healthier Mexican cuisine, these low-sodium cheese enchiladas are sure to satisfy! Perfect keywords include “low sodium recipes,” “healthy enchiladas,” and “Mexican comfort food.”
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Low-sodium tomato sauce
- 1 cup Low-sodium vegetable broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 cups Low-sodium Mexican blend cheese, shredded
- 4 tablespoons Green onions, chopped
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat the oven to 350°F (175°C).
In a medium saucepan, heat olive oil over medium heat. Add chili powder, cumin, garlic powder, onion powder, and black pepper. Stir and cook for about 1 minute until the spices are fragrant.
Stir in the low-sodium tomato sauce and low-sodium vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally. This will be your enchilada sauce.
Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds until they are warm and pliable. This will prevent them from cracking when you roll them.
Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
Fill each tortilla with approximately 2-3 tablespoons of shredded low-sodium Mexican blend cheese. Roll each tortilla tightly and place seam side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
Sprinkle the remaining cheese over the top of the enchiladas.
Bake in the preheated oven for about 20 minutes or until the cheese is melted and the sauce is bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Sprinkle chopped green onions and fresh cilantro over the top for garnish.
Serve warm and enjoy your low sodium cheese enchiladas!
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 350.5 g | 127% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 46.8 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2061 mg | 159% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3032 mg | 65% | |
*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.
