Description
This Skinny Beef Enchiladas recipe offers a flavorful, lower-fat twist on a classic Mexican dish, using extra lean ground beef, reduced-fat cheese, and corn tortillas. Ready in just 40 minutes, these enchiladas are baked to perfection with a rich red enchilada sauce and topped with melted cheese, black olives, fresh cilantro, salsa, and light sour cream — perfect for a satisfying and guilt-free family meal.
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
Sauce and Cheese
- 1 to 2 cans (10 ounces each) red enchilada sauce (approx. 1 ½ cans used)
- 1 to 2 cups reduced fat shredded cheddar cheese (divided)
Toppings
- Sliced black olives
- Chopped fresh cilantro
- Salsa
- Light sour cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray to prepare for assembling the enchiladas.
- Cook Beef Mixture: In a large skillet over medium-high heat, brown and crumble the extra lean ground beef alongside the chopped onion. Since the beef is extra lean, there is no need to drain grease. Add the minced garlic, ground cumin, and black pepper, stirring well. Continue cooking for about 5 more minutes until everything is heated through, then remove from heat.
- Warm Tortillas: Wrap the corn tortillas in a damp paper towel and microwave them for 15 to 20 seconds to make them pliable and easier to roll.
- Assemble Enchiladas: Pour the red enchilada sauce into a medium bowl. Dip each warm tortilla into the sauce, then place it on a plate. Spoon about 3 tablespoons of the beef mixture and 1 tablespoon of cheese onto the tortilla, then roll it up and place it seam-side down in the greased baking pan. Repeat this process with all 12 tortillas and beef mixture.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the enchiladas in the pan. You may adjust the amount of sauce to your liking, typically using about 1 ½ cans. Sprinkle the remaining shredded cheese evenly on top of the enchiladas.
- Bake: Bake the enchiladas uncovered for 20 to 25 minutes, or until the cheese is hot and bubbly. Once done, remove from the oven and let stand for 5 minutes before serving.
- Serve: Serve the enchiladas topped with sliced black olives, chopped fresh cilantro, salsa, and a dollop of light sour cream for a delicious, well-rounded meal.
Notes
- Using extra lean ground beef or ground turkey reduces fat content while maintaining flavor.
- Warming tortillas before assembling prevents cracking and makes rolling easier.
- Adjust the amount of enchilada sauce depending on how saucy you prefer your enchiladas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a vegetarian version, substitute the beef with sautéed vegetables or beans.
