This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.
"There is no sincerer love than the love of food."
-George Bernard Shaw
It might seem daunting to make enchiladas but this is actually pretty simple. It takes about three pans for the dish, given that you have to make the Enchilada Sauce (also really easy), but this is so, so worth the effort.
Regular cheddar cheese is about 9 grams of fat per ounce. These days the lower fat versions are easy to find and full of flavor. Look for cheeses in the range of 4 to 6 grams per ounce.
Kraft produces a good sharp cheddar that is 6 grams per ounce that is marketed under the Cracker Barrel name. It is labeled "made with 2% milk, Reduced Fat." Jarlesburg brand is a very good quality Swiss cheese, which has about 6 grams of fat per ounce. Reduced Fat Cheeses »
Servings = 2 | Serving size =3 enchiladas
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe also requires making Enchilada Sauce
This recipe makes great leftovers and is easily multiplied, but use multiple pans for baking.
|1 tsp||olive oil|
|1 large||onion (diced)|
|2 medium||ribs celery (diced)|
|1 medium||red bell pepper (diced)|
|4 ounces||95% lean ground beef|
|1 tsp||chili powder|
|1/2 tsp||ground cumin|
|2 Tbsp||pickled jalapeno peppers (minced)|
|6||soft corn tortillas|
|1/2 cup||Enchilada Sauce|
|2 ounces||reduced fat cheddar cheese (grated)|
|2 Tbsp||reduced fat sour cream|
Preheat the oven to 375F.
Place the olive oil in a medium saucepan over medium-high heat.
Add the onion and sauté for 2-3 minutes, then add the celery.
Cook for another 2 minutes, stirring frequently, then add the red bell pepper.
Cook another 2-3 minutes, stirring frequently, then add the ground beef and cook, stirring continuously, until the ground beef is browned and cooked through.
Add the chili powder, cumin, cayenne, salt, and jalapenos, and mix thoroughly. Remove from heat and set aside.
Place a non-stick pan or griddle over medium-high heat. Working one at a time, place each tortilla on the pan for a few seconds on each side, turning frequently, until they are warm and softened.
As each tortilla is warm and softened, fill them with 1/6th of the ground beef mixture and place in a 9x16 Pyrex pan or a cookie sheet (lined with aluminum foil for easy clean-up), seam or overlap side down.
As you fill the tortillas with the beef mixture and place them in the dish, line them up closely (touching) so that they cook evenly.
Top with 1 Cup Enchilada Sauce and sprinkle the cheese over all.
Place in the oven and cook for 12-15 minutes or until the cheese is melted and bubbly.
Serve, three enchiladas to a plate, garnished with 1 tablespoon sour cream each.
Serving size = 3 enchiladas
Servings = 2
Amount Per Serving
|Calories 436||Calories from Fat 108|
|% Daily Value|
|Total Fat 11g||18%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 57g||21%|
|Dietary Fiber 9g||35%|
|Vitamin A 75%||Vitamin C 230%|
|Calcium 37%||Iron 22%|
|Vitamin K 20 mcg||Potassium 892 mg|
|Magnesium 102 mg|