Low Sodium Queso Fresco Enchiladas
Indulge in the vibrant flavors of these Low Sodium Queso Fresco Enchiladas, a wholesome twist on a classic Mexican favorite! Perfect for those watching their sodium intake, this recipe combines unsalted queso fresco with fresh cilantro and a zesty, homemade enchilada sauce made from no-salt-added tomato paste, aromatic spices, and low sodium vegetable broth. Wrapped in tender corn tortillas and baked to perfection, these enchiladas are bursting with savory goodness while remaining heart-healthy. Quick to prepare in just under an hour, this dish is ideal for weeknight dinners or casual gatherings. Serve with a squeeze of lime and a sprinkle of extra cilantro for a fresh, flavorful finish. Make these nutrient-packed enchiladas your go-to choice for satisfying, low sodium comfort food!
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Recipe Information
Ingredients
- 12 Corn tortillas
- 200 grams Queso fresco, unsalted
- 0.5 cup Fresh cilantro, chopped
- 1 medium Onion, finely diced
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 3 tablespoons Tomato paste, no salt added
- 2 tablespoons Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red chili flakes
- 0.5 teaspoon Black pepper
- 2 cups Low sodium vegetable broth
- 2 tablespoons Fresh lime juice
Instructions
Preheat your oven to 350°F (175°C).
In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 1 minute.
Stir in the tomato paste, chili powder, cumin, oregano, red chili flakes, and black pepper. Cook for 1 minute.
Gradually pour in the low sodium vegetable broth, whisking to combine with the tomato mixture. Bring to a simmer and cook for 5-7 minutes until slightly thickened. Remove from heat and stir in the lime juice. Set the sauce aside.
In a separate bowl, crumble the unsalted queso fresco and mix with the chopped cilantro.
Warm the corn tortillas by lightly brushing them with the remaining olive oil and quickly heating them in a skillet over medium heat until pliable.
Spoon a scant 1/4 cup of the queso fresco mixture onto the center of each tortilla and roll to close.
Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13 inch baking dish. Place the filled tortillas seam-side down into the dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove from the oven and let sit for a few minutes before serving. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 27.3 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1556 mg | 120% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2320 mg | 49% | |
*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.
