Traditional enchiladas in Mexican restaurants are loaded with fat, calories and cholesterol. The excess cheese and fatty cuts of beef that are usually used are to blame, as well as the deep-fried corn tortilla shells. You’ll enjoy my light version. Feel free to try ground chicken or pork.
1. Preheat the oven to 425°F. Lightly coat a 9- x 13-inch casserole dish with cooking oil.
2. To make the filling, lightly coat a large, nonstick skillet with cooking spray. Add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes or until the onion begins to brown. Add the ground beef and sauté for 5 minutes or until the beef is no longer pink. Add the green pepper and sauté for 3 more minutes. Add the salsa and jalapeño, cover and simmer for 5 minutes. Add the cilantro and set aside.
3. To make the sauce, place the evaporated milk, stock, flour, mustard, salt and pepper in a medium saucepan over medium-high heat. Bring to a boil while whisking together. Reduce the heat to medium and simmer until slightly thickened, about 3 minutes. Add the cheese and simmer, while whisking continuously, for another 2 minutes.
4. Add half the sauce to the beef filling and stir to combine.
5. Lay the tortillas on your work surface. Divide the filling-and-sauce mixture among the tortillas, spreading it along the center of each. Roll the tortillas up, leaving the ends open. Place in the casserole dish, seam side down, and pour the remaining sauce over the tortillas. Sprinkle with the 1/4 cup cheese and bake uncovered for 12 to 15 minutes or until heated all the way through. Serve immediately, garnished with cilantro.
2 tsp vegetable oil
1 1/2 cups diced onion
2 tsp finely chopped garlic
12 oz lean ground beef
1 cup diced green bell pepper
1 cup medium salsa
1 tsp finely chopped jalapeño pepper
1/3 cup chopped cilantro
1 1/2 cups canned evaporated milk (2%)
1 cup chicken stock
3 1/2 Tbsp all-purpose flour
1 tsp Dijon mustard
pinch of salt and pepper
1 cup shredded aged light cheddar cheese
6 large flour tortillas
1/4 cup shredded aged cheddar cheese
2 Tbsp chopped cilantro
Nutritional Analysis per Serving
Protein 26 g
Fat 9.7 g
Saturated Fat 4.3 g
Carbohydrates 38 g
Cholesterol 47 mg
Sodium 724 mg
Fiber 3.4 g
Prep Time: 20 minutes
Cook Time: 35 minutes
Make Ahead: You can prepare the enchiladas early in the day and refrigerate, but don’t cover them with sauce. Add the sauce and bake just before serving, adding 10 minutes to the baking time.
Nutrition Watch: Beef enchiladas are usually high in calories and fat, packing on average 750 calories and more than 45 g of fat! Try my version and save your waistline.