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Health Information Library Recipes Creamy beef enchiladas

Creamy beef enchiladas

Nutrition Facts

Serving Size 2 enchiladas
Calories 265

Amount Per Serving
Monounsaturated fat 2
Saturated fat 4 g
Total fat 9 g
Sodium 227 mg
Cholesterol 24 mg
Dietary fiber 5 g
Protein 12 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Extra vegetables reduce the amount of beef in these enchiladas.

Ingredients

(Serves 8)

Filling:

  • 4 ounces 93/7 lean ground beef
  • 1 tablespoon canola oil
  • 2 cloves fresh garlic, chopped
  • 1/2 cup diced yellow onion
  • 1 cup diced zucchini
  • 1/4 cup diced yellow bell pepper
  • 1/2 cup diced Roma tomatoes
  • 8 ounces black beans, rinsed and drained
  • 16 corn tortillas
  • 1/4 pound reduced-fat Monterey Jack cheese

Sauce:

  • 1 teaspoon ground cumin seed
  • 1/4 teaspoon red pepper flakes, ground
  • 1/4 cup reduced-sodium chicken stock
  • 1 cup fat-free sour cream
  • 2 tablespoons cornstarch
  • 1/2 cup light soy milk
  • 1 teaspoon cayenne pepper (optional garnish)

Directions

Heat oven to 325 F. Lightly grease 9x13-inch casserole dish.

Cook ground beef; strain fat. Set aside.

To make sauce: Toast spices for 2 minute or until fragrant. Add chicken stock and sour cream and bring to boil. Dissolve cornstarch in soy milk then add to the mixture and slowly return to a boil. Remove from heat.

Heat oil in pan and saute garlic for 1 minute. Add onion to pan, and saute until lightly brown. Add zucchini and peppers and cook 2 minutes longer while stirring. Remove from heat. Allow mixture to cool 5 minutes. Add tomatoes, beans, ground beef and 2 tablespoon of sauce. Mix well.

To assemble: Lay tortillas flat and lightly brush with a small amount of sauce. Place about 1/4 cup of filling mixture in each tortilla and roll up lightly. Place rolled tortillas in casserole dish. Top with remaining sauce. Grate cheese over the top.

Bake 20-25 minutes or until internal temperature is 165 F. Serve immediately.

Last Updated: June 5th, 2015