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Liz's Healthier Enchilada's Recipe

Looking for an easy Liz's Healthier Enchilada's recipe? Learn how to make Liz's Healthier Enchilada's using healthy ingredients.


Submitted by flowers4liz

Makes 14 servings



This recipe came about when I was already making my regular enchilada's and discovered I was out of enchilada sauce. My family raved over it and now they want me to make enchilada's this way. The whole wheat tortilla's add a nice body. I also added some Tobasco sauce, Several dashes. The website wouldn't let me add that ingredient.

Recipe Ingredients for Liz's Healthier Enchilada's

14 whole wheat tortillas, soft taco size
1 1/2 lb ground beef, 93% lean
1/2 onion, minced
1/2 green pepper, minced
4 garlic cloves, minced
1 tsp salt
1 tbsp olive oil
1 can tomato paste
14 oz tomatoes, diced, fire roasted
1/2 cups salsa
1 tsp smoked paprika
1 tsp cumin
1/2 tsp coriander
1 tsp cayenne pepper
1/2 tsp red pepper flakes
2 tsp oregano
1 tsp garlic salt
1 tsp salt
1 tbsp red wine vinegar
1 c beef broth
1/4 c tomato juice
1/3 c olives, sliced
1 c Low Fat, Cheddar or Colby Cheese

Recipe Directions for Liz's Healthier Enchilada's

  1. Saute the onion and green pepper in 1 tbsp of olive oil over medium to medium high heat. Once partially cooked add the garlic and a little salt. Saute for 1 minute then remove to a bowl.

  2. Add the ground beef to the same pan and cook until cooked through. Add the vegies back to the pan and add all of the spices, salt and pepper. Cook for about 30 seconds to 1 minute.

  3. Add the tomato paste to the pan and allow to cook out a little. About one minute. Add the canned tomato with its juice, beef stock, salsa, tobasco sauce, and red wine vinegar to the pan.

  4. Allow the mixture to cook for about 10 minutes.

  5. In a 13 by 9 inch baking dish, spread the mixture along the center of the tortilla. Try to leave the juice in the pan but add more of the meat mixture in each one. Sprinkle with a little cheese and a few sliced olives. Roll up and repeat with the remaining ingredients. Note: I had to use an additional 8 x 8 pan for my remaining 4 tortilla's.

  6. Once all tortilla's have been filled, add the tomato juice to the remaining mixture in the pan. Spoon over your enchiladas. Top with the remaining cheese.

  7. Cover with tinfoil and bake in a 350 degree oven for 15 minutes. Remove foil and cook for another 10 minutes until golden brown and bubbly

Categories

Beef, Main Dish, Mexican

Nutrition Facts
Serving Size 191.0g
Amount Per Serving
Calories
302
Calories from Fat
92
% Daily Value*
Total Fat
10.2g
16%
Saturated Fat
3.0g
15%
Trans Fat
0.0g
Cholesterol
51mg
17%
Sodium
748mg
31%
Potassium
482mg
14%
Total Carbohydrates
28.1g
9%
Dietary Fiber
3.5g
14%
Sugars
4.1g
Protein
22.3g
Vitamin A 15% Vitamin C 19%
Calcium 8% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
    Bad points
  • High in sodium
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