Description
These Skinny Beef Enchiladas are a delicious and healthier twist on a classic Mexican dish. Made with extra lean ground beef, reduced-fat cheese, and corn tortillas, they’re packed with flavor but light on calories. Perfect for a family dinner, these enchiladas are baked to perfection with a rich red enchilada sauce and topped with melted cheese, making them both comforting and satisfying.
Ingredients
Scale
Main Ingredients
- 12 small corn tortillas
- 1 pound extra lean ground beef (or ground turkey)
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 to 2 cans (10 ounces each) red enchilada sauce (use about 1 1/2 cans)
- 1 to 2 cups reduced fat shredded cheddar cheese (divided)
Toppings
- Sliced black olives
- Chopped fresh cilantro
- Salsa
- Light sour cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with non-stick spray to prevent sticking during baking.
- Cook the beef mixture: In a large skillet over medium-high heat, brown and crumble the extra lean ground beef along with the chopped onion. Since extra lean beef is used, there should be no grease to drain. Add minced garlic, ground cumin, and black pepper. Continue cooking for another 5 minutes, stirring occasionally, until everything is heated through. Remove from heat.
- Warm the tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 15 to 20 seconds to make them pliable and easier to roll.
- Assemble enchiladas: Pour enchilada sauce into a medium bowl. Dip each warmed tortilla into the sauce, ensuring it’s well coated. Place the tortilla on a plate, top with about 3 tablespoons of the beef mixture and 1 tablespoon of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking pan. Repeat this process for all tortillas and beef mixture.
- Add sauce and cheese on top: Pour the remaining enchilada sauce over the rolled enchiladas in the pan, adjusting the amount depending on how saucy you like them (about 1 1/2 cans recommended). Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Bake and serve: Bake the enchiladas uncovered for 20 to 25 minutes until the cheese on top is melted, hot, and bubbly. Remove from the oven and let them stand for 5 minutes before serving. Serve with your choice of sliced black olives, chopped fresh cilantro, salsa, and light sour cream on the side, and enjoy your skinny enchiladas!
Notes
- Using extra lean ground beef helps reduce fat while keeping the dish flavorful.
- Warming the tortillas before assembling prevents them from cracking when rolled.
- The amount of enchilada sauce can be adjusted based on personal preference for sauciness.
- Feel free to swap ground beef for ground turkey for a lighter alternative.
- Adding toppings like olives, cilantro, salsa, and light sour cream enhances the flavor without adding too many calories.
- Make sure not to overbake to keep the tortillas from drying out.
