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Beef Enchiladas


  • 5 Mission Flour Tortillas

  • 16 oz Red Chile Sauce

  • 1.5 lbs 93% Lean Ground Beef

  • 1 Tbsp Olive Oil

  • Salt & Pepper to taste

  • 2 Tbsp Chipotle Pepper Adobo Paste

  • 2 tsp Onion Powder

  • 2 tsp Garlic Powder

  • 1 1/4 Cups Low Fat Shredded Mexican Cheese

  • 1 Tbsp Olive Oil

  • 1 Medium Red Pepper, Sliced

  • 1 Medium Yellow Pepper, Sliced

  • 1 Medium White Onion, Sliced

  • 1/4 Cup Fresh Cilantro, Chopped


  1. Pre-heat oven to 400F.

  2. In a large skillet, heat oil. Add in beef and cook on medium-high until browned, about 10 minutes. Season with salt, pepper, pepper paste, garlic powder, and onion powder. When beef is cooked, add in half of the cheese and stir until melted.

  3. Spray a 13×9 baking dish with olive oil. Add half of the red chile sauce to the bottom of the dish. Spread the sauce to cover the bottom of baking dish.

  4. To prepare the enchiladas, add a scoop of beef to the tortilla and roll it tightly. Add to the prepared baking dish & continue for remaining tortillas.

  5. Pour remaining red chile sauce over tortillas. Top with remaining cheese. Bake in oven for 8 minutes.

  6. While enchiladas are baking, heat olive oil in a medium pan over medium heat. Slice peppers & onions into thin strips. Add to pan.

  7. Season with salt & pepper to taste. Sauté for 5-7 minutes, or until desired texture is reached.

  8. Layer bottom of each individual container with peppers and onions. Seperate enchiladas, 1 for each container. Top with fresh cilantro.

Nutrition Information: (Makes 5 Servings) 488 Calories, 22g Fat, 36g Carbs, 40g Protein


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