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.
Calories 318 | Fat 10.28g | Carbohydrate 23.58g | Fiber 2.2g | Protein 31.52g
Smart Points: 7Print
Skinny Beef Enchiladas
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
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
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