Healthy Carne Asada Enchiladas
These Healthy Carne Asada Enchiladas are a delicious meal that your whole family will love!
Servings: 6 servings
Calories: 446kcal
Equipment
- Kitchen Knife
- Cutting Board
- Baking Dish
Ingredients
- 12 corn tortillas
- 1 lb. carne asada
- 2 cups cheese shredded
- 1 cup enchilada sauce *see post for homemade recipe
Instructions
To make the carne asada
- First thinly slice the steak.
- Next combine all the marinade ingredients in a large zippered bag or container with lid.
- Then add the diced steak to the container and mix to ensure it is completely covered by the marinade.
- Place in the fridge for at least 1 hour, or overnight.
- Coat a large skillet with olive oil or avocado oil and heat on medium-high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
- Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
- Remove the carne asada from the heat and set aside until you're ready to assemble your enchiladas.
To make the enchilada sauce
- Add all of the enchilada sauce ingredients into a large sauce pan.
- Bring the sauce to a boil over high heat. Then reduce the temperature to medium heat and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
- Allow the chili pods to cool then dump all the contents of the sauce pan into a blender. Blend until the sauce is smooth.
- Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.
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. 1 cup enchilada sauce
- Next, roll the enchiladas–placing some cheese and meat in the center of a corn tortilla. 12 corn tortillas, 1 lb. carne asada, 2 cups cheese
- 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.
Video
Notes
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 Yellow, 1 Red, 1 Blue. If you choose to count the homemade sauce, add 1/2 Yellow.
Nutrition
Calories: 446kcal | Carbohydrates: 26g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 376mg | Potassium: 410mg | Fiber: 3g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 36mg | Calcium: 249mg | Iron: 2.5mg