Low Calorie Recipe
These low calorie Beef Enchiladas provide vitamin C from the peppers and calcium from the cheese.
1/2 pound extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups thick and chunky salsa divided
1 cup 2 percent reduced fat shredded Cheddar cheese, divided
2 tablespoons Italian dressing
8 corn tortillas (6 inch)
2 tablespoons chopped cilantro
Heat oven to 400 degrees.
Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1/2 cup cheese.
Spread 1/4 cup of remaining salsa onto bottom of 13 x 9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave on high 20 seconds or just until warmed. Spoon 1/3 cup meat mixture down center of each tortilla; roll up.
Place, seam-sides down, over salsa in dish. Repeat. Top with remaining salsa; cover.
Bake 20 minutes or until heated through. Uncover and top with remaining cheese. Bake, uncovered, 2 to 3 minutes or until melted. Top with cilantro.
This made over version of beef enchiladas saves you 200 calories and 18 grams of fat per serving by decreasing the beef and using a leaner variety, adding peppers, and using 2 percent shredded reduced fat Cheddar cheese. Corn tortillas are typically fried in oil to prevent cracking, but in this healthy version the tortillas are spread with dressing and warmed to minimize cracking.
Recipe makes 8 servings
Calories: 340; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 55mg; Carbohydrates: 38g; Fiber: 5g; Sodium: 1310 mg; Protein: 23g
Sugars: 6g Diet Exchange: 2 Starch, 2 Vegetable, 2 Meat (L) plus 1 Fat