These healthy beef enchiladas use shredded carne asada and a homemade red sauce for a delicious and authentic enchilada recipe. These are skinny beef enchiladas, but nobody will know they’re healthy–they’re that delicious!
This is such a delicious recipe, and no way will your family or guests know that it’s a healthy one!
How do you make Skinny Beef Enchiladas?
First you’re going to want to make the sauce. You can find the directions for that right here.
I made the sauce with Colorado chilis, and these healthy and homemade beef enchiladas will definitely bring an authentic southwest meal to your table. Living in Tucson, we are lucky to be able to find chili pods in our local grocery stores. I know that not everyone has that option so I found these delicious chili pods on Amazon that you can order to make the sauce.
For the enchiladas,
- Preheat the oven to 350º F.
- Lightly grease the bottom of a casserole pan.
- Cover the bottom of the pan with 1/4 cup of enchilada sauce.
- Next, roll the enchiladas–placing some cheese and your leftover carne asada meat in the center of a corn tortilla. I used 3/4 cup carne asada for every two enchiladas, and 1/3 cup cheese for four enchiladas (it’s 1 tablespoon of cheese for each enchilada).
5. Fold the side over and place the enchilada seam side down in the pan. Continue until your pan is full.
6. Spread the remaining 3/4 cup of enchilada sauce over the enchiladas, and then top with the remaining cheese.
7. Bake the enchiladas for 20-25 minutes until the cheese is melted and kind of crispy. Garnish with cilantro and serve.
Recipe Tips for making Skinny Beef Enchiladas:
- To make the enchiladas the proper fix portions use the red and blue container to measure out the meat and cheese before filling the enchiladas. Use 1 red container of meat to make 2 enchiladas, and 1 blue container to stuff 4 enchiladas.
- Leftover sauce is perfect to top tacos, mix with shredded meat to make red chili, or use make other southwest dishes.
Can I freeze these homemade beef enchiladas?
Absolutely you can! I do prefer them fresh, though. If you freeze them, I’d recommend defrosting on the counter for a bit and then reheating at 350º for 30 minutes, and checking for them to be done often after that.
Why are these skinny beef enchiladas?
These healthy enchiladas use minimal ingredients–the red sauce is homemade from chili pods and spices, and the homemade carne asada is the perfect filling.
There are no canned ingredients in these enchiladas, and no lard or extra fats or oils.
How many calories are in these homemade beef enchiladas?
All of the calorie information can be found in the printable recipe at the end of the post–calories, fat, carbs–all of it!
Healthy Eating Plans
21 Day Fix: 2 enchiladas counts as 1 yellow container, 1 red container, and 1 blue container. If you choose to count the homemade sauce, add another 1/2 yellow container. If you need extra 21 Day Fix containers, you can find them here.
Note about the enchilada sauce: I’d personally count a 1/2 Y per 1/2 cup serving for the sauce, but peppers are technically free. The carbs are high with these though, so I feel better counting it. It’s completely up to you.
Weight Watchers:
My recipes fit well within healthy eating plans like this because they’re full of unprocessed foods and don’t contain extra fats and oils.
My Weight Watchers Enchilada post details the ingredient changes I made, along with the smartpoint values.
Note about the sauce: Technically it’s a zero point food because peppers aren’t usually counted–but like I mentioned for the 21 Day Fix, this recipe has carbs because there are so many peppers. Count it as you see fit ;)
What do I serve with these Skinny Beef Enchiladas?
That’s a great question–I’d definitely try one of these delicious sides:
Want to try something new? Stuff your enchiladas with this healthy Chorizo and Eggs recipe!
{The Best} Skinny Beef Enchiladas
Equipment
Ingredients
- 12 corn tortillas
- 1 lb. carne asada
- 2 cups cheese shredded
- 1 cup enchilada sauce
Instructions
To make enchiladas:
- Preheat the oven to 350º F.
- Lightly grease the bottom of a casserole dish.
- Cover the bottom of the dish with 1/4 cup of enchilada sauce.
- Next, roll the enchiladas–placing some cheese and meat in the center of a corn tortilla.
- Fold the side over and place the enchilada seam side down in the pan. Continue until your pan is full.
- Spread the remaining 3/4 cup of enchilada sauce over the enchiladas and top with the remaining cheese.
- Bake the enchiladas for 20-25 minutes until the cheese is melted and kind of crispy. Garnish with cilantro and serve.
These enchiladas were a huge hit! Full of flavor and we didn’t miss the extra calories one bit!
Looks delicious! Can’t wait to try this one.