My hubby absolutely LOVES enchiladas, but most of the recipes I found are SO unhealthy! Now, this recipe is a bit of an indulgence, but it passed the hubby test with FLYING colors – and it’s healthier than MANY other enchilada recipes. Hubs LOVES these (as do I), and I can make them without feeling so guilty!
The points that really help to reduce the calories in these enchiladas is the the use of lean ground beef, green chile salsa instead of traditional enchilada sauce, and less of the real fatty ingredients, like cheese (don’t worry – there is still PLENTY of cheese in this recipe!)
Lastly – this recipe makes A TON – about 10-12 servings. So it’s great for a dinner party/get together, or if you love leftovers (as again, my hubs does, and I don’t mind them either!)
I hope you all enjoy 🙂 Please let me know how you like them!
Healthified Beef Enchiladas
- 1 lb lean ground beef (I typically get the 93% lean option)
- ½ cup olive oil
- 16 corn tortillas
- 3 jalapenos, chopped (optional)
- 2 jars (16oz each) green chile salsa (I use El Pinto, the hot version)
- 1 lb Fiesta blend cheese, shredded
- ½ red onion, finely diced
- Pam olive oil cooking spray
- Guacamole (optional, for topping)
- Salsa (optional, for topping)
- Cookie sheets, lined with paper towels
- Saute pans (one large, one small)
- 9 x 13 oven safe pan (I use a glass pan)
- Aluminum foil
- Spray large skillet with Pam olive oil cooking spray, then place diced red onion and cook on medium-high for about a minute, until fragrant
- Place the ground beef into the skillet over medium-high heat. Using a wooden spoon, break up the beef as it cooks. Cook about 7-10 minutes, until fully browned/cooked through (I like to drain off some of the oil/grease once cooked through)
- Preheat oven to 400 degrees
- In the small saute pan over medium heat, warm the olive oil. Using tongs, place corn tortilla in the oil, flip, and drain off back into skillet. Place the tortilla on a paper-towel lined cookie sheet. Repeat with remaining 15 tortillas. Then place paper towels over tortillas to soak up excess oil
- Coat 9 x 13 pan with Pam cooking spray
- Pour ½ cup green chile salsa into pan and spread evenly. Place 3 tortillas on top (you’ll have to cut 1 in half to better fit the pan). Top with ½ cup of beef and red onion mixture, some chopped jalapenos (optional), 1 cup fiesta blend cheese, and ½ cup of green chile salsa. Repeat layering as many times as needed, ending with a layer of tortillas. Top with ½ cup green chile salsa and 1 cup cheese (I use closer to 1.5 cups for the top)
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil, place pan back in the oven, and bake for an additional 20 minutes
- Remove from oven and allow to cool for 5-10 minutes
- Slice and serve warm
*May add guacamole and/or salsa for toppings*
This recipe, seriously, is a keeper. It is low in sugar, and high in iron, protein, Vitamin B6 and Vitamin B12. Unfortunately, it’s also on the higher side of saturated fat, which is why we don’t have it too often, but it is, nonetheless, much healthier than some other enchilada recipes I’ve seen out there!
If you cut it into 12 servings, these are the approximate nutrition facts, courtesy of https://www.caloriecount.com/cc/recipe_analysis.php
Let me know how you like it!