I live by the rule that calories are not to be wasted on food you don't love. That is why these enchiladas are so very delightful - they are not only a fiesta for your mouth, but they also are high in protein & fiber and low in fat & carbs. It's practically like burning calories as you eat!
Oh, and did I mention they are super easy to prepare and make exceptional leftovers? Don't thank me, thank Ray's mom...this is a modified version of her famous recipe. I hope your family enjoys it as much as ours does!
Ingredients:
1 pound lean meat (beef or turkey)
14 oz can of chili beans (undrained)
Small can of chopped green chili peppers
14 oz can of enchilada sauce (for a spicy kick, go for the medium flavor)
1/2 onion, chopped
1 cup shredded cheese
10-12 flour tortillas (look for the reduced carb, high fiber kind at your grocery store or Target!)
First, brown the meat. Add chili beans, green chilis, onion, and 1/4 cup enchilada sauce.
Stir over medium heat for 2-3 minutes
Pre-heat the oven to 350 degrees. Coat bottom of 13x9 or 7x11 pan with 2-3 tablespoons of enchilada sauce until it is lightly covered (as Hannah demonstrates, the smells are going to be quite irresistible by this point!).
Fill one tortilla shell with a heaping scoop of meat mixture (approx 2/3 cup). Sprinkle lightly with cheese.
Wrap the tortilla and repeat. You should be able to fit 10-12 tightly stacked tortillas total.
Drizzle remaining enchilada sauce so tortillas are lightly covered. Top with remaining cheese.
Bake for 20-30 minutes at 350 degrees until edges are slightly crispy.
Let cool for 10 minutes and then... dig in! Indulge without a hint of guilt. Package leftovers in tupperware and store in refrigerator or freezer, then microwave to reheat.
Cost & Nutrition:
Serving size = 1.5 stuffed & topped tortillas (7-8 servings total)
Cost per serving: $2
Nutrition facts per serving:
Calories: 352
Fat: 14 grams
Carbs: 33 grams
Fiber: 19 grams
Protein: 29 grams
