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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Reduced Fat Cheeses

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 »


 

Beef Enchiladas



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
1/8 tsp cayenne
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

Beef Enchiladas recipe from Dr. Gourmet
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.

Nutrition Facts

Serving size = 3 enchiladas

Servings = 2

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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  
Cholesterol 46mg 16%
Sodium 285mg 12%
Total Carbohydrates 57g 21%
    Dietary Fiber 9g 35%
    Sugars 10g  
Protein 26g  
Vitamin A 75% Vitamin C 230%
Calcium 37% Iron 22%
Vitamin K 20 mcg Potassium 892 mg
Magnesium 102 mg