Lower Fat Beef Enchiladas
Elevate your weeknight dinner game with these flavor-packed Lower Fat Beef Enchiladas—an irresistibly healthier take on a Mexican classic! Made with lean ground beef, whole wheat tortillas, and a reduced-fat Mexican cheese blend, this recipe delivers all the bold, zesty flavors you love with less guilt. A fragrant blend of chili powder, cumin, and paprika infuses the filling, while a topping of melted cheese creates the perfect finishing touch. Ready in just 40 minutes, these enchiladas are quick, satisfying, and ideal for family meals or meal prep. Garnish with fresh cilantro for an added burst of flavor and serve alongside a crisp salad or your favorite salsa for a wholesome, delicious meal. Perfect for those seeking a lighter twist without sacrificing taste, these enchiladas are bound to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lean ground beef (93% lean or higher)
- 1 teaspoon Olive oil
- 1 cup Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Tomato sauce, low-sodium
- 1 4-ounce can Green chilies, diced
- 8 medium-sized Whole wheat tortillas
- 1.5 cups Reduced-fat shredded Mexican cheese blend
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with non-stick cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute.
Add the lean ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease.
Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, tomato sauce, and diced green chilies. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
Warm the tortillas in the microwave for about 20-30 seconds to make them pliable. Spoon about 1/4 cup of the beef mixture onto the center of each tortilla.
Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish.
Pour the remaining beef mixture (or some extra tomato sauce, if needed) over the enchiladas to ensure they're fully covered. Sprinkle the shredded cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro before serving, if desired.
Serve warm and enjoy your lower-fat beef enchiladas!
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4193 mg | 182% | |
| Total Carbohydrate | 263.8 g | 96% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 36.8 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1784 mg | 137% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4456 mg | 95% | |
*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.
