PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | YIELD: 10
When I am craving Mexican food, I always run to this same recipe. I don’t make the best enchiladas before, and it was a significant struggle to make low and zero-point snacks. But not after I made this – the best enchilada without the guilt! So much easier to prepare, quick, and delicious, this makes me crave for more! This recipe doesn’t require taco seasoning but still tastes good! But if you want to, you can! Try old el Paso taco seasoning and olives or anything that adds more flavour!
1 lb Extra Lean Ground Beef (95% lean)
½ c chopped white or yellow onion
5 – 10″ (burrito size) low carb/low cal wraps ( like Mission Carb Balance Whole Wheat)
1 c Shredded Reduced Fat Mexican Cheese Blend ( like Sargento 4 Cheese Mexican, Reduced-Fat)
1 c Mild (Or spicy if you’d like!) Red Enchilada Sauce (like Old El Paso)
How to make 4 Point Enchiladas
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Cook the ground beef with onions until browned. Drain excess grease.
Step 3: On a clean area, arrange the tortillas so you can evenly spread the meat mixture. You can use two cookie sheets to lay the tortillas on.
Step 4: Between every five tortillas, evenly divide the meat mixture to about ¼ cup depending on how the meat cooks down.
Step 5: Sprinkle cheese over the meat mixture.
Step 6: Then, roll the tortillas individually and transfer them in a 9 x 13-inch greased pan.
Step 7: Pour the enchilada sauce evenly on top of the tortillas and top with the rest of the cheese.
Step 8: Place inside the preheated oven and bake for about 20 to 25 minutes.