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Homemade Our Favorite Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce. photo

Our Favorite Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce.

These enchiladas are a weeknight hero! Packed with lean beef, fresh veggies, and a quick homemade sauce, they’re sure to please the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 1 tablespoon olive oil For sautéing the vegetables
  • 1 whole red pepper chopped
  • 1 whole green pepper chopped
  • 1/2 whole red onion chopped
  • 2 cloves garlic minced
  • 1 can diced green chiles (4-ounce)
  • 1 pound lean ground beef
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces white cheddar cheese freshly grated
  • 10 whole whole wheat tortillas
  • 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

Equipment

  • Large skillet
  • Mixing Spoon
  • Measuring cups and spoons
  • 9x13-inch baking dish
  • Grater
  • Oven

Method
 

Step-by-Step Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13 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.
  6. Pour the remaining enchilada sauce over the top of the rolled enchiladas. Sprinkle the remaining cheese evenly on top.
  7. 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.
  8. 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!

Notes

  • 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!