LOW CARB BEEF ENCHILADAS
Steps:
- Brown the hamburger, seasoning with pepper, Season salt & Garlic Powder if desired. Add chopped Onion, sauté til tender. Drain off fat. Add chopped bell pepper & garlic. Add the Taco seasoning mix according to package directions (3/4 cup water, simmer for 15 minutes). Add the can of diced tomatoes with green chiles & a large handful of green onion. Add ground Cumin, Oregano, jalapenos & half the can of chopped black olives. Sprinkle in ½ tsp Red Pepper flakes. Simmer to burn off liquid - about 20 minutes. Set aside to cool. Most recipes say to preheat your tortillas, usually in a fry pan, to soften them. I found that the low carb wheat tortillas are pliable enough to skip this step. Spray a large baking pan with "Pam" or similar. Pour enchilada sauce to cover bottom of pan. Next, paint sauce on the inside of tortillas with a pastry brush. Then add enough meat mixture to make them plump. Add about 2 heaping Tbls shredded cheddar cheese on the meat, roll up & place them, seam side down, in the baking pan. Pour the green enchilada sauce over all. Bake at 350 degrees for 30-40 minutes, til bubbly. When hot, sprinkle on the Jack cheese, remaining chopped olives & chopped green onions. The heat of the dish will melt the cheese. Serve & pass the sour cream........
LOW-CARB ZUCCHINI ENCHILADAS
These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich.
Provided by Angela Sackett Superhotmama
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
- Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
- Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
- Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 11.7 g, Cholesterol 157.9 mg, Fat 26.3 g, Fiber 2.8 g, Protein 48.8 g, SaturatedFat 13.6 g, Sodium 619.1 mg, Sugar 4 g
LOW CARB AWESOME ENCHILADAS - L-C-F
These are some of the reveiws from the LCF site of this recipe. "I tried this recipe for my family and they all loved it! They said they couldn't tell that I used eggs instead of tortillas. I would highly recommend this to anyone - low carbers or not." "I make this recipe all the time...my family loves it...actually, my son and DIL(who don't lo-carb) request this quite often when they come over for dinner...they like it better than "regular" enchiladas because they don't fall apart and you really can't tell the difference in the taste! Truly AWESOME recipe!!!" This recipe had 21 reviews on LCF, all positive! Rated 9.3 out of 10
Provided by Nana Lee
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Start the beef browning over medium heat.
- Break eggs into mixing bowl and add cream.
- Beat on high speed till well blended and all yellow.
- Heat up crepe pan or small skillet and add some of the butter.
- You will need to re-butter the pan several times.
- Pour just enough egg mixture over the pan to coat.
- Allow to cook through, you may turn it, but don't have to.
- This will make approx 6 small crepes.
- ***If using dry enchilada mix, prepare as per pkg direction.
- Drain ground beef and add a small amount of sauce.
- Place a crepe inside a baking dish and coat with small amount of sauce.
- Add beef and roll.
- When all are rolled add remaining beef and sauce.
- Sprinkle chopped green peppers and cheese.
- Bake 350ºF for 10-15 min or until cheese is melted and a little bubbly.
- Serve with favorite fixings: sour cream, lettuce, olives, guacamole, etc.
- Carbs: 6g carbs total.
Nutrition Facts : Calories 525.1, Fat 39.2, SaturatedFat 18.2, Cholesterol 341.2, Sodium 991.3, Carbohydrate 6.1, Fiber 0.8, Sugar 1.7, Protein 35.1
LOW FAT BEEF ENCHILADAS
Extra-lean ground beef and pinto beans form the base of these delicious, low fat beef enchiladas. Choose the spiciness of the enchilada sauce to suit your family's taste. One caveat, however: although this dish is low fat, it contains slightly more than half the recommended daily sodium limit.
Provided by gertc96
Categories Mexican
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240.5, Fat 6.7, SaturatedFat 2, Cholesterol 37.7, Sodium 1151.6, Carbohydrate 25.1, Fiber 6.5, Sugar 6.5, Protein 20.9
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- Prepare taco meat as directed in this blog post. Add the chopped green chiles to the browned beef.
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- Add the sour cream to the enchilada sauce (in the can is fine) and mix together with a fork. Pour the sauce over evenly and thoroughly over the enchiladas.
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- Preheat oven to 350 degrees. Spray a 9" x 9" casserole dish with cooking spray and spread 1/4 cup of the enchilada sauce on the bottom.
- Heat oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes, until tender. Add the taco seasoning and stir for 30 seconds.
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