If you’re looking for a delicious, comforting dish that doesn’t compromise on flavor while still being lightened up, you’ve landed in the right place! Our Favorite Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce is the perfect blend of hearty ingredients and wholesome goodness. With a zesty, homemade enchilada sauce that takes just ten minutes to whip up, these enchiladas are a weeknight hero that everyone in the family will love. Packed with lean ground beef, fresh vegetables, and gooey cheese, this dish satisfies those cravings while keeping it on the lighter side.

What You’ll Love About This Recipe

Quick and Easy: The 10-minute enchilada sauce makes this recipe a breeze to prepare.
Flavorful Filling: The combination of spices and fresh vegetables ensures that each bite is bursting with flavor.
Healthy Ingredients: Using lean ground beef and whole wheat tortillas adds nutritional value without sacrificing taste.
Versatile: Customize with your favorite toppings or swap out proteins for a different twist!

The Ingredient Lineup

1 tablespoon olive oil: For sautéing the vegetables.
1 red pepper, chopped: Adds sweetness and color.
1 green pepper, chopped: Provides a crunchy texture.
1/2 red onion, chopped: For a savory flavor base.
2 garlic cloves, minced: Essential for aromatic richness.
1 (4-ounce) can diced green chiles: A touch of heat and flavor.
1 pound lean ground beef: The star protein of our enchiladas.
1 teaspoon cumin: For depth and warmth.
1 teaspoon smoked paprika: Adds a smoky flavor.
1/2 teaspoon chili powder: For an extra kick.
1/4 teaspoon salt: To enhance all the flavors.
1/4 teaspoon pepper: For seasoning.
6 ounces white cheddar cheese, freshly grated: A creamy, melty topping.
10 whole wheat tortillas: A healthier alternative to traditional tortillas.
For serving: Green onions, cilantro, sour cream, avocado.
2 tablespoons olive oil: For the enchilada sauce base.
2 tablespoons flour: To thicken the sauce.
1 1/2 cups low-sodium chicken stock: The liquid gold for our sauce.
15 ounces tomato sauce: The foundation of the enchilada sauce.
2 tablespoons tomato paste: Added richness.
2 tablespoons chili powder: For a robust flavor.
1 teaspoon cumin: To echo the filling’s spices.
1 teaspoon onion powder: For extra savory depth.
1/2 teaspoon garlic powder: Enhances the garlic flavor.
1/4 teaspoon smoked paprika: For consistency in flavor.
1/8 teaspoon cayenne pepper: A hint of heat.
1/4 teaspoon salt: To taste.
1/4 teaspoon pepper: For seasoning.

Gear Checklist

Large skillet: For sautéing the filling and making the enchilada sauce.
Mixing spoon: To stir and combine ingredients.
Measuring cups and spoons: For precise ingredient measurements.
9×13 inch baking dish: To hold the assembled enchiladas.
Grater: For freshly grating cheese.
Oven: To bake the enchiladas to perfection.

Step-by-Step: Our Favorite Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce.

Step 1: Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red pepper, green pepper, and red onion. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Cook the Beef

Add the lean ground beef to the skillet. Break it apart with a spatula and cook until browned and fully cooked through, about 6-7 minutes. Drain any excess fat if necessary.

Step 3: Spice it Up

Stir in the diced green chiles, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and let the flavors meld for about 2 minutes. Remove from heat and set aside.

Step 4: Make the Enchilada Sauce

In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute. Gradually add the low-sodium chicken stock, whisking until smooth. Stir in the tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Simmer for about 5 minutes until slightly thickened.

Step 5: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Take a whole wheat tortilla, fill it with a generous amount of the beef mixture, and sprinkle with a little grated cheese. Roll it up tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.

Step 6: Top with Sauce and Cheese

Pour the remaining enchilada sauce over the top of the rolled enchiladas. Sprinkle the remaining cheese evenly on top.

Step 7: Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 8: Serve

Remove from the oven and let the enchiladas sit for a few minutes. Top with sliced green onions, fresh cilantro, a dollop of sour cream, and avocado slices. Serve warm and enjoy!

Fresh Takes Through the Year

Seasonal Veggies: Swap out the peppers for zucchini or mushrooms in the fall.
Different Proteins: Use ground turkey or tofu for a different twist.
Spicy Kick: Add jalapeños or hot sauce to the beef filling for extra heat.
Cheese Variations: Try Monterey Jack or pepper jack cheese for a flavor change.

Behind-the-Scenes Notes

These enchiladas are not only a family favorite but also a go-to for potlucks and gatherings. They’re easy to prepare in advance and reheat beautifully. If you’re short on time, you can even make the filling and sauce ahead of time and assemble when ready to bake.

Feel free to double the recipe if you’re feeding a crowd!
Adjust the spices based on your heat preference.
This recipe is very forgiving; feel free to experiment with what you have on hand!

Storing, Freezing & Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze assembled enchiladas before baking. Just cover the baking dish tightly and store it in the freezer for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 40-50 minutes, or until heated through. If you’ve already baked them, simply reheat in the microwave or in the oven until warmed through.

Common Questions

Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or even vegetarian options like beans or lentils work wonderfully in this recipe. Just adjust the cooking time as needed.

How can I make these enchiladas spicier?

If you love the heat, you can add chopped jalapeños to the beef filling or increase the amount of cayenne pepper in the sauce. Hot sauce is also a great addition when serving!

Can I make the sauce ahead of time?

Yes! The enchilada sauce can be made in advance and stored in the refrigerator for up to a week or frozen for up to three months. Just reheat before using!

What sides pair well with enchiladas?

These enchiladas are delicious on their own, but they pair beautifully with a fresh salad, Mexican rice, or refried beans for a complete meal.

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Hungry for More?

If you’re ready to sink your teeth into these delicious enchiladas, gather your ingredients and get cooking! With our Favorite Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce, you’ll have a satisfying meal that’s not only quick to make but also packed with flavor. Enjoy the process, and don’t forget to share your delicious results with friends and family!