Skinny Beef Enchiladas

I think my dogs were trying to tell me something tonight. I had gone to the grocery store and picked up a slice of cake, along with things I needed to get for these enchiladas. It’s the best, and the frosting is so good. The cover was on it pretty tightly and while I was cooking these enchiladas they ended up getting into the cake and eating it all. That probably saved me well over 500 calories right there. :) Hopefully, they don’t get sick later on.

Here is my version of beef enchiladas.  I hope you like it. I tried to think of more ways to get some fiber in there and make them a bit healthier so I grated a small zucchini and onion to add in the beef mixture. When I say grated, I mean finally pulverized. If you have a food processor use that and it’s so fast. :) You won’t even know the veggies are in there, if you do it that way. We both really loved these and actually think they’re better than the chicken enchiladas. Ground chicken enchiladas would probably be really good too.

Weight Watcher Recipes

Calories 318 | Fat 10.28g | Carbohydrate 23.58g  | Fiber 2.2g  | Protein 31.52g

Servings: 10

Points Plus: 8 (I know this doesn’t sound like much since you can only have 1, but try having a serving of refried beans with it to make it filling).

Ingredients

1 1/2 pounds of lean ground beef
1/2 a small onion
1 small zucchini
1 cup of tomato sauce
2 cloves of garlic
2 cans of enchilada sauce (I used a bottle of Trader Joe’s enchilada sauce)
10 6 in flour tortillas
8 oz of low fat Mexican cheese blend
Cooking spray

Directions

Preheat oven to 375.

Brown ground beef in a pan until it’s no longer pink. Drain any extra fat. Add in
zucchini, onion, garlic and cook for 5 minutes. Add in 1 cup of tomato sauce and 1 cup of
enchilada sauce.

Place about 1/2 cup of beef mix onto a flour tortilla and roll up like a burrito and lay seem
side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray.
Cook enchiladas for 20 minutes. Take out of the oven, and pour on enchilada sauce and top with
cheese.

Comments

  1. says

    I love the idea of adding zucchini to the beef mixture – totally making this next week!

    I saw your post below where you said “anybody out there??” Unfortunately, the only way you’ll get comments is to leave comments elsewhere – no amount of pictures on Foodgawker or Tastespotting is going to up the comments – sorry about that! Glad I found you though – loving your recipes so far! :D

  2. Erin says

    These look delicious! I can’t wait to try them. I saw this recipe on Foodgawker.. so I just had to comment to prove that having a picture on Foodgawker may up your comments! Love the idea of making better-for-you delicious foods, thanks for the recipe!

  3. Beth says

    Hey, have you used a different enchilada sauce? Or tried shredded beef? I forgot to stop at Trader Joe’s when I was in the cities. Darn it!

  4. jgisvold says

    I’ve used the store bought marinara sauce that I buy at Cashwise or I make my own sometimes. Shredded beef would be really good. You could cook that in the crock pot all day with the enchilada sauce.

  5. Ashley says

    Recipe sounds great, I can’t wait to try it! Is your calorie count for 2 enchiladas or one?

  6. dianna says

    Made these for dinner tonight and my hubby couldnt stop raving about them!! I used green chili enchilada sauce ~ thinking it would be regular but with green chilies! Next time maybe I’ll use reg sauce and add the chilies but it was still fabulous. Only thing I added was I spread some sauce on the bottom of the dish before adding the enchiladas. Also served with a side of refried beans and spanish rice. Definite keeper!!

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