Skinny Beef Enchiladas are definitely a must try because they’re so delicious. These enchiladas use lighter ingredients but are still packed with flavor!
Okay, friends. Here is an amazingly delicious recipe for you today. Let me introduce to you SKINNY BEEF ENCHILADAS. Yes, Ma’am. Skinny Enchiladas that are so good you will want to make them again and again! 😀
Those of you that have followed my blog for awhile know that I’m a die-hard Mexican food lover. It is my ultimate weakness. The flavors and textures in Mexican food drive me insane (in a very good way. haha!)
Unfortunately though, most of it can be filled with tons of fat and grease. So times like now, when I’m trying to eat healthy-er and exercising, that kind of food just isn’t on my diet, until now.
I cut down on a lot of fat and calories by using 96% lean ground beef. You can also use lean ground turkey or even chicken if you prefer.
I also made these with low-fat cheese and loaded them up with onion and spices so they were extra flavorful. I think that’s the typical problem with ‘skinny’ or ‘light’ recipes- they lack in flavor so it makes you miss the real thing. Not with these though, my friends. They are so tasty and totally cured my Mexican food cravings. *High five*
Serve these amazing Skinny Beef Enchiladas with lots of salsa and light sour cream and you can thank me after dinner. 😉
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Skinny Beef Enchiladas
- 12 small corn tortillas
- 1 lb. 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 ( I use around 1 ½ cans)
- 1 to 2 cups reduced fat shredded cheddar cheese divided
- sliced black olives
- chopped fresh cilantro
- light sour cream
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with non-stick spray.
- In a large skillet, over medium-high heat, brown and crumble ground beef with the chopped onion. (There should not be any grease to drain if you used extra lean beef.) Add garlic, cumin and black pepper to beef. Cook and stir another 5 minutes or so until heated through. Remove from heat.
- Wrap tortillas in a damp paper towel then warm in microwave for 15 to 20 seconds.
- Pour enchilada sauce in a medium bowl. Dip each warm tortilla in enchilada sauce then place on a plate. Top tortilla with 3 Tablespoons of beef mixture and 1 Tablespoon of cheese. Roll up and place in prepared pan, seam-side down. Repeat with all tortillas and beef.
- Pour enchilada sauce all over the enchiladas in pan. (You may not want to use all the sauce. It depends on how saucy you like your enchiladas. I only use 1 1/2 cans.) Sprinkle the tops evenly with remaining cheese.
- Bake, uncovered, 20 to 25 minutes or until cheese is hot and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with desired toppings and enjoy!