Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Our take on this popular Mexican dish certainly does not disappoint. Packed with protein and easy to make, this recipe is the perfect dinner solution.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. For sauce, in a medium saucepan cook onion in hot oil over medium heat about 3 minutes or until tender. Stir in flour, chili powder, cumin and salt. Cook and stir 1 minute. Stir in tomato sauce and the water. Cook and stir until thickened and bubbly; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat.

  • Meanwhile, in a large skillet cook ground beef until meat is brown, using a wooden spoon to break up meat as it cooks. Drain well; return meat to skillet. Stir in 1/2 cup of the sauce, 1/4 cup of the shredded cheese, and the chile peppers.

  • Spoon 1/2 cup of the sauce into the bottom of a 3-quart rectangular baking dish; set aside. Wrap tortillas in microwave-safe paper towels. Microwave on 100% power (high) 1 minute. Working with one at a time, spoon about 1/4 cup of the meat mixture onto each tortilla; roll up. Place filled tortillas, seam sides down, in the prepared baking dish. Stir any remaining meat mixture into the remaining sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the remaining 1/2 cup cheese.

  • Bake, uncovered, about 20 minutes or until bubbly. Drizzle with hot pepper sauce and sprinkle with green onions before serving.

Nutrition Facts

2 enchiladas each
363 calories; protein 32.3g; carbohydrates 32g; dietary fiber 6.3g; sugars 5.5g; fat 11.7g; saturated fat 4.6g; cholesterol 76.9mg; vitamin a iu 830.7IU; vitamin c 7.3mg; folate 25.3mcg; calcium 175.8mg; iron 3.7mg; magnesium 76.3mg; potassium 714.8mg; sodium 474.8mg.

4 lean protein, 2 starch, 1/2 fat