Cheesy Beef Enchiladas

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
8 Enchiladas
30 min

Happy Cinco De Mayo!

I hope you all have some fun fiestas planned this year! If you are looking for an easy, slightly healthier twist on a Mexican favorite, try these cheesy beef enchiladas at your celebration!

I lowered the carbs by using Xtreme Wellness, high fiber tortillas (50cal, 15g carbs, 11g fiber, and 5g protein each), and lightened them up a bit by choosing 96% lean ground beef. However, these would be great with lean ground turkey or chicken as well!

Each enchilada is 240 calories, 23g protein, 20g carbs, and 12g fiber.

They came together in under 30 minutes and are delicious reheated for leftovers, making them the perfect weeknight meal.

These cheesy beef enchiladas are bursting with flavor and cheesy goodness.

Fill each tortilla with a about 1/4 cup ground beef mixture and a sprinkle of shredded cheese 

Top the enchiladas with 1/2-1 1/2 cans of remaining enchilada sauce (depending on how “saucy” you like them) and the rest of the cheddar cheese.

They are delicious topped with low-fat sour cream or plain Greek yogurt, avocados, salsa, and/or jalapeños for extra flavor!

Recipe details
  • 8  Enchiladas
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 1 package of Xtreme wellness high fiber tortillas
  • 1/2 onion, diced
  • 1lb lean ground beef, turkey or chicken
  • 1, 10oz can of Rotel
  • 1-2, 10oz cans of red enchilada sauce
  • 1 package shredded cheddar cheese
  • 1 tbsp. chili powder
  • 1 tbsp. cumin powder
  • 1 tbsp. olive oil
  • Avocado, sour cream, Greek yogurt, and/or jalapenos for topping (optional)
  • Avocados, sour cream, greek for topping

Preheat oven to 350 degrees
Heat olive oil in large skillet over medium heat
Add onion and sauté till softened
Add ground beef and sauté till cooked through
Season with chili powder and cumin
Add Rotel and 1/2 can enchilada sauce; stir until combined
Fill each tortilla (8 total) with about 1/4 cup ground beef mixture and a sprinkle of shredded cheese and place in a large casserole dish.
Top with remaining 1/2 to 1 1/2 cans of enchilada sauce (depending on how "saucy" you like your enchiladas)
Bake for 15 minutes
  • Top with diced avocado, sour cream or Greek Yogurt, and/or Jalapenos for added flavor.
Kaci: Thesouthernrd
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