This is my go-to Beef Enchilada Recipe and it's perfect for Taco Tuesdays or any other night of the week.
Ingredients
1.5poundslean ground beef
1smalloniondiced
14-ounce can diced green chiles
110.75 ounceCheddar Cheese Soup
2tspchili powder
1tsp cumin
1/2 tspsalt
1/2tspblack pepper
210-ounce cans red enchilada sauce
8low carb tortillasI like La Banderita
1cupCheddar cheese, shredded (to make it lighter, substitute with reduced-fat shredded cheddar cheese)I like to hand shred cheddar cheese as it melts easier but feel free to use a package
Instructions
Preheat the oven to 350° F and coat a 9x13-inch baking dish with nonstick cooking spray.
Heat a large skillet over medium-high heat and add the beef and the onions. Brown the beef, breaking it up with a wooden spoon until it is no longer pink and the onions are translucent, about 8-10 minutes.
Next, add the green chiles, chili powder, cumin, salt, pepper, and can of cheddar cheese soup, and stir together to combine.
Pour 1/3 of the enchilada sauce into the bottom of the prepared baking dish.
Fill each tortilla evenly, and roll them up, placing them seam-side down in the prepared baking dish.
Cover the tortillas with the remaining enchilada sauce and sprinkle the shredded cheese on top.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and the sides are bubbly.
Notes
*Nutrition is calculated based on substituting lighter ingredients when provided.SmartPoints: 11