Skinny Beef Enchiladas Light (Printable Version)
# What You'll Need:
→ Enchiladas
01 -
12 small corn tortillas
02 -
454 grams extra lean ground beef
03 -
1 small yellow onion, chopped
04 -
2 cloves garlic, minced
05 -
0.5 teaspoon ground cumin
06 -
0.25 teaspoon black pepper
07 -
420–630 millilitres red enchilada sauce
08 -
110–220 grams reduced fat shredded cheddar cheese, divided
→ Toppings
09 -
Sliced black olives
10 -
Chopped fresh cilantro
11 -
Salsa
12 -
Light sour cream
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Lightly grease a 23×33 centimetre baking dish with non-stick spray.
02 -
Heat a large skillet over medium-high heat. Brown and crumble extra lean ground beef with chopped onion until beef is fully cooked. There should be no grease to drain if using extra lean beef.
03 -
Add minced garlic, ground cumin, and black pepper to the beef mixture. Cook and stir for 5 minutes more until fragrant and heated through. Remove from heat.
04 -
Wrap corn tortillas in a damp paper towel and warm in microwave for 15 to 20 seconds until pliable.
05 -
Pour enchilada sauce into a medium bowl. Dip each warm tortilla in sauce to evenly coat.
06 -
Place 3 tablespoons of beef mixture and 1 tablespoon of shredded cheese onto each sauce-coated tortilla. Roll up tightly and place seam-side down in prepared baking dish. Repeat with all tortillas.
07 -
Pour remaining enchilada sauce evenly over rolled enchiladas. Sprinkle tops with remaining shredded cheese.
08 -
Bake uncovered for 20 to 25 minutes until cheese is hot and bubbly.
09 -
Remove from oven and allow to stand for 5 minutes before serving. Top with sliced black olives, chopped fresh cilantro, salsa, and light sour cream as desired.
# Helpful Notes:
01 -
Extra lean ground turkey or chicken can be substituted for the beef. Adjust seasoning as needed if using alternate proteins.
02 -
For best results, warm tortillas just before rolling to prevent cracking.