Beef Enchiladas
I know you’re thinking, “Yeah, it’s low-cal because I only get one measly enchilada.” Not true. Okay, partially true, you only get one enchilada per serving, but they’re really big. By making larger enchiladas, you can pack them with all the good stuff and still save a couple hundred calories from skipping the extra tortillas.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly spray an 8-inch baking pan with cooking spray.
Step 2
Peel the onion and chop into 1/4- to 1/2-inch pieces. Place the onion and ground beef in a large sauté pan and cook over medium-high heat for 10 minutes, or until completely browned. Drain off any grease and add the Mexican seasoning, 1 cup of the salsa, and the green chiles with the juice. Drain the liquid from the beans and stir into the mixture. Cook for 7 to 10 minutes, until the liquid is absorbed. Spoon one quarter of the meat mixture into the center of each tortilla and roll them up. Place the enchiladas seam side down in the pan, cover with the remaining 1 cup of salsa, and top with the cheese. Bake for 15 minutes, or until the cheese is melted. Serve immediately.
Food for Thought
Step 3
Mexican food has a reputation for being high in fat. Perhaps that’s true of the food you buy in restaurants, but with just a few minor adjustments you easily can change your favorite dishes into low-fat meals. Using low-fat cheese, sour cream, and tortillas, fat-free refried or black beans, and lean meats, you can make a healthier version of just about any Mexican dish and you won’t even notice the difference.
