Lowerfatbeefenchiladas Recipes

LOWER-FAT BEEF ENCHILADAS

Steps:

• Brown the ground beef, onions and jalapeno pepper till beef and onions are done. Drain fat. Add all spices, 1 cup of the enchilada sauce and 1 cup of the low-fat cheese. Mix well.
• Fill the tortillas, and place seam side down in a large baking dish (may take 2 dishes).
• Pour remaining sauce on top. Sprinkle with the rest of the cheese.
• Bake at 350 degrees for approximately 30 minutes until bubbly.
• Serve with additional salsa, chopped green onions, or low-fat sour cream, if desired.

LOW FAT BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
• Heat oil in a large nonstick skillet. Sauté onions until translucent.
• Crumble in beef and cook until no longer pink.
• Add cumin, beans, tomatoes and chiles.
• Cook for 10 minutes until sauce is reduced.
• Spread a little enchilada sauce on each tortilla.
• Spoon beef mixture into each of the four tortillas.
• Roll up and place seam down into the baking dish. Four will fit into the dish perfectly.
• Pour remaining enchilada sauce over the tortilla rolls.
• Top with shredded cheese.
• Bake for 20 minutes until sauce is bubbly and cheese has melted.

LOW CARB ENCHILADAS

Steps:

• Preheat oven to 400°F.
• Sautee onions and jalapenos together over medium heat until tender.
• Add enchilada sauce to the tortillas and add chicken, cheese, and onion mixture to them.
• Roll up tortillas with the seam on the bottom and place in a 9x13 pan.
• Pour remaining sauce on top and remaining cheese.
• Bake for 20 minutes covered and then 5 minutes uncovered.

LOWER FAT SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 375.
• Heat medium sized pot over medium heat. Spray with olive oil spray.
• Saute onion, garlic, chile powder, and cumin until onions are soft. If using roasted garlic add it after onions have cooked for a while.
• Add butter and flour. Cook for about a minute to take out the raw flour taste.
• Slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted).
• Season with salt.
• Take of heat and slowly whisk in sour cream.
• Adjust seasoning if you like.
• Mix seafood and poblano peppers together.
• Stir 3-4 Tbsp of the sauce into the seafood mixture.
• Roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish.
• Cover with foil and bake for 20-25 minutes until the sauce is bubbly.
• Remove foil and sprinkle cheese on top.
• Bake for 5 minutes until cheese is melted.
• Serve immediately.

BEEF ENCHILADAS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
• Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
• Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
• Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
• Bake until the cheese has melted, about 10 minutes.
• Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
• Enjoy!

LOW FAT VEGETARIAN ENCHILADAS

Steps:

• Sauté garlic and one onion in a non-stick pan until soft.
• Add ground burger, taco seasoning, and water. Cook thru and remove from pan for later use.
• Saute second onion in pan until soft.
• Add beans, tomatoes, enchilada sauce, cumin, chili powder, bring to boil then simmer for 15 minutes, or to desired consistency.
• Stir in sour cream, remove from heat.
• Divide meat mixture among the 6 tortillas and roll up.
• Place rolled tortillas in ungreased, 12x8 casserole dish.
• Pour bean sauce evenly over tortillas.
• Top with green onions, then cheese.
• Bake at 400°F for 15 minutes.

LOW-CARB SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
• Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
• Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
• Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

LOW-FAT VEGETARIAN ENCHILADAS

Steps:

• Preheat oven to 375 degrees.
• Mince mushrooms and onion, and mix together with beans, yogurt, cumin, garlic, and 1/4 cup enchilada sauce in a frying pan over medium-high heat until excess moisture boils off and onions are soft.
• Mix in most of the shredded cheese, reserving a small amount for garnish.
• Prepare a pan by spraying with Pam and coating the bottom with a little enchilada sauce.
• Place a scoop of the mixture into each of the 8 tortillas, roll, and place in pan seam side down.
• Pour the rest of the enchilada sauce evenly over enchiladas.
• Cover with foil and bake until bubbly. Add reserved cheese and bake until melted.
• *Optional: add a small can of green chiles or jalapenos if you like more spice.