This is my go-to Beef Enchilada recipe, and it’s perfect for Taco Tuesdays or any other night of the week. Lighter beef, tons of spices, and a perfect amount of sauce and cheese on the rolled enchiladas make it an ideal weeknight dinner.
Check out my tips for how to make a fresh salsa recipe to go alongside these beef enchiladas for a perfect Mexican dinner!
Beef Enchiladas
These beef enchiladas are amazing when topped with my homemade red enchilada sauce. You can easily whip up a batch and keep in your refrigerator for weekly taco night! Of course, you can grab your preferred can or jar of enchilada sauce at your local store.
With a bit of added green chiles in the recipe, you have all the heat and flavor needed to satisfy even the biggest food critic in your life!
Variations to beef enchiladas
Feel free to swap shredded pork or shredded chicken in place of the lean ground sirloin in this recipe. I also like to add diced jalapenos for a little extra spice or diced red or green bell pepper for added fiber. In addition to shredded cheese, you could top this recipe with diced avocado and light sour cream.
Tip: Use my copycat barbacoa recipe in place of ground beef to make this even more delicious! You can also top it with my authentic guacamole recipe for more creamy flavor.
More Mexican Recipes You Will Love
We love all of the spice and flavor of Mexican and Tex-Mex recipes. Below are some healthy options you should add to your menu plan!
Ingredients
- Lean Ground Beef
- Onion
- Green Chiles
- Chili powder
- Cumin
- Red Enchilada Sauce
- Low-Carb Whole Wheat Tortillas
- Reduced-Fat Shredded Cheddar Cheese
How to Make Healthy Beef Enchiladas
Preheat the oven to 350°F and coat a 9×13-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 and 1 can of enchilada sauce, and stir together to combine.
Fill each tortilla evenly, and roll them up, placing them seam-side down in the prepared baking dish.
Cover the tortillas with the remaining can of enchilada sauce, and the cheese.
Bake for 25-30 minutes, or until the cheese is melted and the sides are bubbly.
Best Beef Enchiladas
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 1 4-ounce can diced green chiles
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 10-ounce cans red enchilada sauce
- 8 large high-fiber low-carb whole wheat tortillas
- ¾ cup reduced-fat shredded cheddar cheese divided
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 1 can of enchilada sauce, and stir together to combine.
- Fill each tortilla evenly, and roll them up, placing them seam-side down in the prepared baking dish.
- Cover the tortillas with the remaining can of enchilada sauce, and the cheese.
- Bake for 25-30 minutes, or until the cheese is melted and the sides are bubbly.
Notes
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