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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-erand 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. 😉
MORE ENCHILADA RECIPES YOU MAY LIKE:
Cream Cheese Beef Enchiladas
Green Chile and Pepper Jack Cheese Chicken Enchiladas
Ranch Chicken Enchiladas
Sour Cream Enchiladas
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4.67 from 3 votes
Skinny Beef Enchiladas
Incredibly delicious beef enchiladas without all the fat and calories!
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 6
Author Holly Lofthouse
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
- 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
TOPPINGS
- sliced black olives
- chopped fresh cilantro
- salsa
- light sour cream
Instructions
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!
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hi i’m sorry to comment on another post but i was going to make your creamy beef stew from 2015 but it’s made for a 7 quart crockpot and i have a 4 is there a way to make the recipe for my crockpot size?
I believe you could halve the recipe for the Beef Stew to fit into your 4 quart crock pot 🙂
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I love Mexican food! What brand of enchilada sauce do you use?
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I use Old El Paso, and La Victoria brands. Both are delicious!
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YUM. I make my own enchilada sauce, but I am going to print this one out to add to my menus!
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Thank you for all your yummy recipes I follow you on instagram and probably try at least one of your recipes each week I have also added in many of the ones I have tried into our weekly menu just wanted to say thanks for easy yummy food!!!
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So….I make these at LEAST once a week. LOL. I add taco seasoning and last night added uncle Ben’s Spanish rice in them as well…..YUUUMMMMM!!!!!!!! My new favorite recipe!!!!!!! I never made enchiladas til I saw this. Thank YOU!!!!
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This is a quick delicious meal. Even the picky eaters in my my family are enjoying.
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How many calories are in your beef enchiladas?
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I added everything up and its about 329 for 1 enchilada.
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I made these last week and don’t know what I did wrong but the tortillas fell apart as I was folding them to put in the baking dish. I used corn tortillas, so not sure what happened. Has anyone else had this problem?
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I think that can happen depending on the brand of tortillas you use. Some aren’t as good and can tear easily.( I personally like to use the ‘Guerrero’ brand of tortillas.) I’m sorry this happened to you. Also, make sure to heat the tortillas first so they’re more pliable and should prevent tearing.
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Simple and delicious! My whole family loved it. Thanks!Reply
Easy to make! Next time I would use a bit more cumin and perhaps some chili powder. They were super easy to make and quick too!Reply
I have made these before and I add corn and black beans… YUM! My question is if you have prepped them in the morning to store in the fridge and then bake them when it is dinner time. I just want to see how they hold up.Reply
The better quality corn tortillas you use, the better they will hold up in the fridge. I personally love the Guerrero brand. I think using a quality tortilla is the best bet for them holding up in the fridge until dinner. 🙂
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