A.R. Mexican Enchiladas
- Number of Servings: 12
Ingredients
Refried Beans: 1 qt pinto beans smashed 1/4 tsp garlic powder 1/4 tsp seasoned salt 1 T lard 1/2 cup chopped onion Taco Meat 1 lb ground elk 1 cup chopped onions 1 tsp garlic powder 1/2 tsp ground cumin 1/2 tsp seasoned salt 1/4 tsp black pepper 1 1/2 tsp chili powder 1/2 tsp onion powder 12 Buena Vida low carb whole wheat tortillas 2 cups fresh or frozen corn, drained 12 T salsa 1/2 cup chopped black olives 12 tsp canned green chillis 6 T fat free sour cream divided Taco Sauce 1 T butter 4 cloves garlic minced 1/8 cup whole wheat flour 1/2 cup tomato sauce 1/2 cup beef broth 1/2 tsp ground cumin 1/2 tsp chilli powder 1/2 tsp ground sage 1/2 cup shredded cheddar cheese
To make the refried beans, take the smashed beans and cook in a frying pan with lard, onion, garlic powder and seasoned salt till any extra bean juice is gone and flavors are well blended. Set aside.
To cook taco meat, brown the ground elk with the onions. When throughly browned, add all of the seasonings along with about 1/2 cup of water and cook till liquid is gone. Set aside. To assemble, take the tortillas and spread half of each with equal amounts of the refried beans and taco meat. On top of the meat, sprinkle each of the tortillas with 1 T salsa, 1 tsp green chilis, 1/2 T fat free sour cream and sprinkle on some of the olives and corn so that it divides equally between all of the tortillas. When all the the tortillas are spread with equal amounts of filling, fold the tortillas just like a taco and place seam side up in a greased 9x13x2 baking pan. Set aside and make taco sauce. To make sauce, saute the minced garlic and butter together in a small kettle and slowly add the flour till totally combined. Whisk in the tomato sauce, broth and all the seasonings and cook till thick and smooth. Spread the sauce evenly over the enchiladas so that each open seam has a bit of sauce over it. Sprinkle the half cup of shredded cheddar cheese evenly over each of the enchiladas and bake in a 350' oven for 20 to 30 minutes or until heated through. Serve with a green salad and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user ABIGAILRUSSELL.
To cook taco meat, brown the ground elk with the onions. When throughly browned, add all of the seasonings along with about 1/2 cup of water and cook till liquid is gone. Set aside. To assemble, take the tortillas and spread half of each with equal amounts of the refried beans and taco meat. On top of the meat, sprinkle each of the tortillas with 1 T salsa, 1 tsp green chilis, 1/2 T fat free sour cream and sprinkle on some of the olives and corn so that it divides equally between all of the tortillas. When all the the tortillas are spread with equal amounts of filling, fold the tortillas just like a taco and place seam side up in a greased 9x13x2 baking pan. Set aside and make taco sauce. To make sauce, saute the minced garlic and butter together in a small kettle and slowly add the flour till totally combined. Whisk in the tomato sauce, broth and all the seasonings and cook till thick and smooth. Spread the sauce evenly over the enchiladas so that each open seam has a bit of sauce over it. Sprinkle the half cup of shredded cheddar cheese evenly over each of the enchiladas and bake in a 350' oven for 20 to 30 minutes or until heated through. Serve with a green salad and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user ABIGAILRUSSELL.
Nutritional Info Amount Per Serving
- Calories: 302.9
- Total Fat: 10.5 g
- Cholesterol: 36.3 mg
- Sodium: 974.2 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 8.8 g
- Protein: 22.6 g
Member Reviews