13 March, 2012

Easiest, Low-Fat Enchiladas

We've been eating enchiladas like crazy up in here over the past few months. I love how easy and delicious and healthy they can be (with the right ingredients).

Here's what you need:
1 can green enchilada sauce
1 onion
1 bell pepper
1 Tbsp. EVOO
***2 cups of protein - we usually do beans, but this time we used steak.
4 flour tortillas
1 clove of garlic, minced
1 cup (ish) of salsa
1/2 cup (ish) of sour cream
1/4 cup (ish) of chopped cilantro
1 can diced green chiles
salt, pepper

1. Sautee peppers, onion, garlic and protein (if it's meat, make sure it's already cooked) in the EVOO until onions are transparent.


2. Mix together salsa and sour cream in a bowl, as well as about 1/4 of the enchilada sauce, add the diced green chiles - don't drain

3. Add sauteed veggies and protein to the bowl - don't drain the juices, just mix it all together, then stir in the chopped cilantro

4. Scoop about, oh, 1/3 cup of the mixture into a tortilla, roll it up and place it in the pan ** line the pan with foil and pour half of the remaining enchilada sauce into the bottom of the pan before we put the tortilla in

5. Repeat with the rest of the tortillas, pour the rest of the enchilada sauce on top of the tortillas. At this point, you can add shredded cheese if you want; we don't, as this is a low-fat recipe and it's flavorful and moist enough that cheese is definitely not a necessity.

Just cover the pan with foil, and cook for about 35 minutes. If the tortillas are moist, then they're done.

***Like I said, we usually go with beans; 2 cans of pinto or black. You can also do refried, I guess. To prepare the pinto/black beans, I sautee them with garlic and a few drops of tabasco sauce. We had left-over cooked steak, so I used that this time- I just cut it into small cubes and didn't do anything else with it. Chicken is the same way - either cube it or shred it.

If you try this, let me know! I'd love to hear how your family enjoyed it.

3 comments:

  1. i wish so badly they had sour cream in spain!

    ReplyDelete
  2. Aren't enchiladas awesome?! Your recipe looks fantastic!

    ReplyDelete
  3. I made these last night and they were sooo good! (They probably would have been even better if I had paid more attention to the time and not overcooked them, but oh well!) Thanks for the great recipe!!

    ReplyDelete

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