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!
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.
Note: 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.21 Day Fix Container Counts: For 2 enchiladas, 1 Y, 1R, 1B. If you choose to count the homemade sauce, add 1/2Y.