Skinny Beef Enchiladas
Skinny Beef Enchiladas
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 8
Ingredients
For the enchilada sauce:
  • Drizzle vegetable oil
  • 2 garlic cloves minced
  • 1 ½ cups tomato sauce smooth
  • 1 tsp chili powder
  • ½ tsp cumin
  • ¾ cup reduced sodium chicken broth
  • Sea salt & pepper to taste
For the filling:
  • 1 lb lean ground beef
  • 1 tsp vegetable oil
  • 1 cup diced onion
  • 2 garlic cloves minced
  • ¼ cup cilantro minced
  • 1 tsp cumin
  • ½ tsp dried oregano
  • 1 tsp chili powder
  • 1/3 cup chicken broth
  • ½ cup tomato sauce
  • Sea salt & pepper to taste
To make the enchiladas:
  • 8 large flour tortillas La Tortilla Factory brand
  • 1 cup shredded low fat Mexican cheese
  • Chopped scallion cilantro, avocado, sour cream…for topping
Instructions
  1. Preheat the oven to 400 degrees.
  2. Heat a large skillet over medium heat. Add in ground beef, oil, onions and garlic. Break apart beef and combine all together. Let the meat brown for a few minutes.
  3. While meat is browning, heat a medium saucepan and add drizzle of oil and garlic. Let saute until garlic is fragrant, about one minute. Add in the tomato sauce, chili powder, cumin, chicken broth, and salt & pepper, stir together. Bring to a boil and then reduce to a simmer for 5 minutes.
  4. To the beef skillet, add in cilantro, cumin, oregano, chili powder, chicken broth, and tomato sauce. Stir together well and let the mixture come to a boil. Season with salt and pepper. Let simmer down for another 5 minutes. Take off the heat.
  5. To make the enchiladas, take one tortilla and add in about 1/3 cup of the beef, roll it and place it seam side down in a 13 by 9 inch baking dish. Repeat to the other 7 tortillas, using all of the beef mixture.
  6. Top enchiladas with sauce, covering entirely. Top with cheese. Cover baking dish with aluminum foil and bake in the oven for 20 minutes.
  7. Top with whatever toppings you want! (Add calories for avocado & sour cream)

Recipe Notes

This recipe was inspired by the Skinny Enchiladas on the Skinny Taste Blog