LOWER-FAT BEEF ENCHILADAS
Since starting Weight Watchers, I've been experimenting with how to make some of my favorite dishes lower in fat and calories. If I've figured correctly (using 93% lean ground beef and part-skim cheese), these enchiladas should have about 7-8 points each. (The nutritional information that RecipeZaar provides does not always coincide with actual package nutritional information, so please use your own judgement.) My non-Weight watching husband enjoyed them as well. Feel free to add more sauce if you like more of that, as well as add the jalapeno with a few seeds, if you like a hotter enchilada.
Provided by AndreaVT96
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 109.7, Fat 4, SaturatedFat 1.3, Cholesterol 35.1, Sodium 521.5, Carbohydrate 5.2, Fiber 1, Sugar 1.4, Protein 12.6
BEEF ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F.
- Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
- In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
- Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
- Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.
BEEF ENCHILADAS
Filled with a savory, spicy filling and topped with a store-bought sauce, these easy beef enchiladas are perfect for Taco Tuesday or any night.
Categories Cinco de Mayo winter comfort food main dish meat
Time 50m
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Add the enchilada sauce to a small saucepan. In a small bowl, combine the salt, cumin, chili powder, smoked paprika, and pepper. Add 1/2 teaspoon of the spice mixture to the enchilada sauce (reserve the remaining spice mix for the beef). Bring the sauce a simmer over medium heat; Remove from the heat and set aside.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the beef and the remaining spice blend. Cook, stirring often, until the beef is browned and crumbly, about 8 minutes. Stir in the green chiles and 1/2 cup of the warmed enchilada sauce; cook 2 minutes more. Remove from the heat, and let cool slightly.
- Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds on high to soften. Leave the paper towel over top of them to keep them moist and pliable.
- Preheat the oven to 375°. Spoon 1/2 cup of the warmed enchilada sauce into the bottom of a 13x9-inch baking dish. Working with one tortilla at a time, spoon 1/2 cup of the beef mixture down the center of a tortilla; sprinkle with 2 tablespoons cheese. Roll the tortilla up to enclose the filling, and place in the baking dish seam-side down. Repeat with the remaining tortillas and filling. Spoon the remaining sauce over the enchiladas. Top with the remaining 1 cup cheese.
- Bake until the cheese is golden and bubbly and the tortillas are toasted, 20 to 25 minutes. Let cool 10 minutes; top with red onion and cilantro just before serving with sour cream, if you like.
BEEF ENCHILADAS
Steps:
- For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
- For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
- For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
- Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
- Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.
BEEF ENCHILADAS
This is a FABULOUS recipe for beef enchiladas! I got this recipe from my stepmom several years ago...and my family just loves them! I usually serve them with Mexican rice and a salad! This makes a big batch so there are always leftovers! Enjoy!
Provided by slkendrick
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat with onions. Drain fat.
- Roll meat, cheese and onions in tortillas. (I use one bag to roll and one to top!).
- To make sauce: Melt butter.
- Add flour and stir until smooth.
- Add sour cream.
- Slowly add chicken broth and taco seasoning.
- Stir until thick and pour over enchiladas.
- Bake uncovered at 350 degrees for 15 minutes.
- Remove and add top layer of cheese.
- Bake for 5 more minutes.
Nutrition Facts : Calories 1066, Fat 66.1, SaturatedFat 35.8, Cholesterol 180.3, Sodium 1575, Carbohydrate 68.3, Fiber 4, Sugar 3.7, Protein 48.5
EASY ENCHILADAS (WW)
Make and share this Easy Enchiladas (WW) recipe from Food.com.
Provided by AmyZoe
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Spray shallow 2 quart casserole dish with nonstick spray.
- Heat oil in large nonstick skillet over medium heat. Add sausage, bell pepper, and onion and cook, breaking sausage apart with wooden spoon, until browned, about 8 minutes.
- Add chili powder and cumin and cook, stirring, 1 minute.
- Stir in tomatoes with their juice,black beans, pinto beans, and black pepper. Reduce heat and simmer about 5 minutes.
- Place tortillas on work surface. Evenly spoon sausage mixture down center of each tortilla and roll up to enclose filling.
- Place enchiladas seam side down in prepared casserole dish and sprinkle evenly with cheddar.
- Bake enchiladas until heated through and cheese is melted, about 30 minutes. Let stand 3 minutes before serving.
Nutrition Facts : Calories 328.7, Fat 17.8, SaturatedFat 5.4, Cholesterol 104.4, Sodium 688, Carbohydrate 24.2, Fiber 8, Sugar 4.1, Protein 19
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
WW BEEF ENCHILADAS RECIPE - (4.6/5)
Provided by Pattywak
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F. Brown meat with peppers in a large non stick skillet. Stir in 1 cup of the salsa; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1/2 cup of the cheese. Spread 1/4 cup of the remaining salsa onto the bottom of a 13 by 9 inch baking dish. Brush dressing lightly over both sides of tortillas. Stack up 4 tortillas; wrap in waxed paper. Microwave on HIGH 20 seconds or until just warm. Spoon 1/3 cup of meat mixture down center of each tortilla and roll up. Place seam sides down over salsa in dish. Repeat. Top with remaining salsa and cover. Bake 20 minutes or until heated through. Top with remaining cheese. Bake uncovered another 2 to 3 minutes or until melted. Top with cilantro.
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