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Tasty Our Favorite Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce. picture

Our Favorite Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce.

These Beef Enchiladas are a lightened-up twist on a classic! Quick, delicious, and packed with flavor, they’re perfect for weeknight dinners.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas:
  • 1 tablespoon olive oil for sautéing
  • 1 cup red pepper chopped
  • 1 cup green pepper chopped
  • 1/2 cup red onion chopped
  • 2 cloves garlic minced
  • 1 can diced green chiles 4-ounce
  • 1 pound lean ground beef
  • 6 ounces white cheddar cheese freshly grated
  • 10 whole wheat tortillas
  • Spices cumin, smoked paprika, chili powder, salt, and pepper
For the Enchilada Sauce:
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 1/2 cups low-sodium chicken stock
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Equipment

  • Large skillet
  • Mixing spoon
  • 9x13-inch baking dish
  • Whisk

Method
 

Preparation Steps
  1. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in 2 tablespoons of flour until smooth. Gradually add 1 1/2 cups of low-sodium chicken stock, whisking continuously to avoid lumps. Stir in 15 ounces of tomato sauce, 2 tablespoons of tomato paste, 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of smoked paprika, 1/8 teaspoon of cayenne pepper, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Let the sauce simmer for about 10 minutes, stirring occasionally.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red pepper, green pepper, and red onion, sautéing until they are soft, about 5 minutes. Add the minced garlic and diced green chiles, cooking for an additional minute. Stir in the lean ground beef, breaking it apart as it cooks. Season with 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.
  3. Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce on the bottom of the baking dish. Take a tortilla, fill it with a generous amount of the beef mixture, and sprinkle with 1 ounce of grated white cheddar cheese. Roll tightly and place seam-side down in the baking dish. Repeat until all the filling is used, arranging the enchiladas snugly in the dish.
  4. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining 5 ounces of white cheddar cheese on top.
  5. Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  6. Let the enchiladas cool for a few minutes before garnishing with green onions, cilantro, sour cream, and avocado. Serve warm and enjoy your delicious, lightened-up meal!

Notes

  • Feel free to substitute ground turkey or chicken for a leaner option.
  • For a dairy-free version, use vegan cheese.
  • These enchiladas can be frozen for up to 3 months.