Lowerfatbeefenchiladas Recipes

Steps:

• Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
• Heat oil in a large nonstick skillet. Sauté onions until translucent.
• Crumble in beef and cook until no longer pink.
• Add cumin, beans, tomatoes and chiles.
• Cook for 10 minutes until sauce is reduced.
• Spread a little enchilada sauce on each tortilla.
• Spoon beef mixture into each of the four tortillas.
• Roll up and place seam down into the baking dish. Four will fit into the dish perfectly.
• Pour remaining enchilada sauce over the tortilla rolls.
• Top with shredded cheese.
• Bake for 20 minutes until sauce is bubbly and cheese has melted.

Steps:

• Brown the ground beef, onions and jalapeno pepper till beef and onions are done. Drain fat. Add all spices, 1 cup of the enchilada sauce and 1 cup of the low-fat cheese. Mix well.
• Fill the tortillas, and place seam side down in a large baking dish (may take 2 dishes).
• Pour remaining sauce on top. Sprinkle with the rest of the cheese.
• Bake at 350 degrees for approximately 30 minutes until bubbly.
• Serve with additional salsa, chopped green onions, or low-fat sour cream, if desired.

Steps:

• Preheat oven to 375.
• Heat medium sized pot over medium heat. Spray with olive oil spray.
• Saute onion, garlic, chile powder, and cumin until onions are soft. If using roasted garlic add it after onions have cooked for a while.
• Add butter and flour. Cook for about a minute to take out the raw flour taste.
• Slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted).
• Season with salt.
• Take of heat and slowly whisk in sour cream.
• Adjust seasoning if you like.
• Mix seafood and poblano peppers together.
• Stir 3-4 Tbsp of the sauce into the seafood mixture.
• Roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish.
• Cover with foil and bake for 20-25 minutes until the sauce is bubbly.
• Remove foil and sprinkle cheese on top.
• Bake for 5 minutes until cheese is melted.
• Serve immediately.

Steps:

• Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
• Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
• Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
• Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
• Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
• When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
• Bake uncovered in the preheated oven for 20 minutes.
• Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
• Combine shredded chicken with black beans and sweet corn.
• Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Steps:

• Sauté garlic and one onion in a non-stick pan until soft.
• Add ground burger, taco seasoning, and water. Cook thru and remove from pan for later use.
• Saute second onion in pan until soft.
• Add beans, tomatoes, enchilada sauce, cumin, chili powder, bring to boil then simmer for 15 minutes, or to desired consistency.
• Stir in sour cream, remove from heat.
• Divide meat mixture among the 6 tortillas and roll up.
• Place rolled tortillas in ungreased, 12x8 casserole dish.
• Pour bean sauce evenly over tortillas.
• Top with green onions, then cheese.
• Bake at 400°F for 15 minutes.