Living here in Texas there are a ton of Mexican food restaurants to choose from. I enjoy making Mexican recipes as you can tell from my many Mexican recipes. I decided to make enchiladas because I love them but when you go to a restaurant they are not always using the best ingredient for your body. If you keep full fat beef, full fat cheese and full fat ingredients you are going to be full of fat…. I found a way around all the fat to bring you a low calorie and low fat recipe for Spicy Beef Enchiladas. This recipe is also great for a crowd if you double up the recipe you can make 8 servings and be able to give a group of people a low fat Mexican recipe that is easy to make ahead of time. Another thing that is great about this easy Mexican recipe is that you can make this in batches and then freeze it to use later in the month, so instead of doubling the recipe if you triple it you have something for dinner that night and then 2 meals already made that you can freeze for up to 3 months and eat anytime you have a craving for Spicy Beef Enchiladas. Just freeze it before you cook it. Make sure its in an aluminum pan with wax paper over the top before you seal it will aluminum foil or a lid. Hope you and your family enjoy this recipe as much as we did.
- 1lb of extra lean ground Beef (94/6)
- ½ cup chopped green peppers
- ½ cup chopped red peppers
- 1 can of chopped green chilies
- ½ cup of hot enchilada sauce
- ½ cup of mild enchilada sauce
- 8 corn tortillas
- 1 cup of reduced fat Mexican Cheese (not available use Reduced fat or 2% Cheddar cheese)
- ½ cup chopped tomatoes
- ½ cup of chopped green onions
- Preheat Oven to 375
- Stick a large skillet over medium high heat. Spray wit Pam to keep from sticking. Place the chopped green bell peppers, chopped red bell peppers, and chopped green chilies in the pan to cook for about 3 minutes. Stir Occasionally.
- Next mix the meat into the peppers and cook until the meat is brown and fully cooked. Remove from heat and let cool.
- Heat the corn tortillas, wrapped in a paper towel, in the microwave for just one minute (makes them easier to work with).
- Spray an 8 inch square baking dish. (If freezing use a foil pan) To start your enchiladas you want to pour the hot enchilada sauce on the bottom of the sprayed pan. Next you want to assemble your enchiladas. You are going to use about a ⅓ cup of the meat mixture and place toward the end of tortilla and place a ½ tablespoon of cheese on top (just a pinch as I would say). Then you are going to roll the corn tortilla up and place it seam side down into the baking dish. Repeat for the remaining corn tortillas.
- Top the enchiladas with the remaining meat mixture. Use the ½ cup of mild enchilada sauce to top off the enchiladas and use 1 cup of Reduced Fat Mexican cheese and spread evenly on top of the enchiladas.
- Cover with foil and place in the oven for 20 minutes to heat. Remove foil and cook for another 3-5 minutes. Let cool for about 5 minutes. Sprinkle on top of each serving some green onion and tomatoes. Enjoy
This recipe was very easy to prepare! Great aroma and taste.
Like all ‘Masters of My Kitchen’, I topped each one with a tablespoon mixture of my pico de gallo and low-fat sour cream as a topping.
Thanks for the recipe!
Thank you for the comment!!! I love my healthy twist on Enchiladas that way I dont feel guilty indulging in them 🙂 Will have to try the pico on top next time…