Roast Beef Dinner Enchiladas Lite Bleu
Looking for a creative twist on comfort food classics? These Roast Beef Dinner Enchiladas Lite Bleu take all the best elements of a hearty roast beef dinner and wrap them into an indulgently light and satisfying dish. Tender shredded roast beef, creamy mashed potatoes, and a medley of steamed vegetables are rolled into wholesome whole wheat or corn tortillas, then smothered in a luscious bleu cheese and Greek yogurt sauce. This fusion recipe delivers bold flavor with less guilt, thanks to its lighter ingredients like low-fat milk and Greek yogurt. Perfect for busy weeknights, this dish comes together in just 45 minutes and serves up a cozy, elevated meal with a gourmet flair. Garnish with fresh parsley for a pop of color and freshness, and enjoy a dinner that's as innovative as it is comforting.
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Recipe Information
Ingredients
- 2 cups Shredded roast beef
- 8 pieces Tortillas (8-inch, whole wheat or corn)
- 1 cup Mashed potatoes
- 1 cup Steamed vegetables (peas, carrots, and green beans, chopped)
- 1 cup Crumbled bleu cheese
- 1 cup Plain Greek yogurt
- 0.5 cup Milk (low-fat or non-dairy substitute)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 teaspoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
In a medium-sized bowl, mix the shredded roast beef, mashed potatoes, and steamed vegetables until evenly combined. Set aside.
Warm the tortillas in the microwave for 15-20 seconds to make them more pliable.
Spoon about two heaping tablespoons of the beef mixture onto the center of each tortilla. Roll each tightly and place seam-side down in the prepared baking dish.
In a small saucepan over medium heat, combine the Greek yogurt, milk, crumbled bleu cheese, garlic powder, onion powder, black pepper, and salt. Stir continuously until the cheese is melted and the sauce is smooth, about 5 minutes.
Pour the bleu cheese sauce evenly over the enchiladas in the baking dish, ensuring all the tortillas are well-covered.
Bake in the preheated oven for 20-25 minutes, or until the edges of the tortillas are slightly golden and the sauce is bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 7122 mg | 310% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 38.8 g | ||
| Protein | 254.8 g | 510% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 2244 mg | 173% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4747 mg | 101% | |
*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.
