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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 569.5
  • Total Fat: 19.4 g
  • Cholesterol: 90.9 mg
  • Sodium: 2,250.9 mg
  • Total Carbs: 57.6 g
  • Dietary Fiber: 10.4 g
  • Protein: 40.8 g

View full nutritional breakdown of Beef Enchiladas (2 per serving) kec calories by ingredient
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Beef Enchiladas (2 per serving) kec

Submitted by: KECDMC

Introduction

Despite using cooked and drained 90% lean ground beef, light sour cream, and reduced fat cheese, the calorie count on these is still higher than I'd like. Fat free sour cream and cheese could be used if you wanted to reduce the number of calories even further, but it would definitely alter the taste. Sometimes it's not worth going that far. I'd rather have less of something I love, than to be able to have all I want of something I hate. Despite using cooked and drained 90% lean ground beef, light sour cream, and reduced fat cheese, the calorie count on these is still higher than I'd like. Fat free sour cream and cheese could be used if you wanted to reduce the number of calories even further, but it would definitely alter the taste. Sometimes it's not worth going that far. I'd rather have less of something I love, than to be able to have all I want of something I hate.
Number of Servings: 4

Ingredients

    8 (8 ") flour tortillas
    1 lb 90 % lean ground beef (cooked & drained = 11oz)
    1 medium onion, chopped
    1/2 cup light sour cream
    1 cup shredded Cabot 50% Reduced fat sharp cheddar cheese (=4 1/2 oz when weighed)
    2 Tbsp dried parsley
    1 tsp salt
    1/4 tsp black pepper


    Sauce:
    1 (15 oz) can tomato sauce
    1 1/3 cup water
    2/3 cup chopped green bell pepper
    2 Tbsp chili powder
    1/2 tsp ground cumin
    2 cloves finely minced garlic

Directions

Cook the ground beef in a large skillet over medium heat until light brown. Remove from heat, and drain. (1 lb of raw ground beef yields 11ounces cooked ground beef.) Stir in the onion, sour cream, cheese, parsley, salt and pepper. Cover and reserve.

In a small pot heat the sauce ingredients to boiling, stirring occassionally, reduce heat. Simmer uncovered 5 minutes. Pour about a cup of sauce in an ungreased pie plate.

Dip the tortilla into the sauce to coat both sides. Spoon about 1/4 cup hamburger mixture onto each tortilla. Roll the tortilla around the filling. P;ace this enchilada in an oblong baking dish (12x7x2 inches) that has been coated with a
little sauce. Pour about half of the remaining sauce over the enchiladas and reserve the other half to serve along side for anyone who wants additional sauce.
Bake uncovered in a 350' oven until bubly, about 20 minutes. Garnish with shredded cheese, sour cream, chopped onions and additional sauce if desired.
This recipe yields 4 servings of 2 enchiladas per person.

Cook's note: This recipe assumes all sauce is used for the entire recipe. Garnishes and/or additional toppings are not figured into the nutritional analysis.

Number of Servings: 4

Recipe submitted by SparkPeople user KECDMC.






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