Beef Enchiladas with Smoky Red Sauce (lower-carb)
Lean ground beef, spices and herbs, corn, black beans, and plenty of cheese wrapped up in low-carb tortillas, and smothered in a super easy smoky red sauce. Beef Enchiladas with Smoky Red Sauce is a complete and satisfying meal!
Ingredients
Filling
- 1 lb lean ground beef
- 1/2 cup onion chopped fine
- 1 garlic clove, minced
- 1/2 cup frozen, thawed corn
- 1/2 cup black beans
- 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup water
- 8 ounces reduced-fat mexican cheese, divided
- 8 eight-inch low-carb flour tortillas or favorite flour or corn tortillas
Sauce
- 1 14.5 oz can fire roasted tomatoes
- 1 10.5 oz can 98% fat free cream of mushroom soup
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Toppings
- fresh cilantro
- crumbled queso fresco
- black olives
- sour cream
- avocado
Instructions
For the sauce
- Add all the sauce ingredients to a blender or food processor and blend until smooth. Pour mixture into a sauce pan and heat until bubbly. Keep warm until ready to use.
For the filling
- Heat oven to 350° and spray a 9×13 pan with non-stick cooking spray.
- In a large skillet over medium high heat add ground beef. Cook breaking into crumbles until cooked through and no longer pink. Drain off extra fat. Add onion and garlic and cook for 3 minutes until veggies are softened. Add corn, beans and spices. Cook for 1 minute, then add water and 1/4 cup sauce mixture. Cook 2-3 minutes until heated through. Mixture should be thick with little to no liquid.
Assemble enchiladas
- Add 1/4 cup filling to the center of a tortilla, sprinkle with 2-3 tablespoons of cheese, and roll tightly. Place seam side down in prepared baking pan. Repeat with remaining tortillas, filling, and cheese. Pour as little or as much of the warmed sauce as you like over tortillas and sprinkle with remaining cheese. Cover enchiladas with foil and bake for 25-minutes. Remove the foil and bake another 5-minutes. To crisp up the top, place under the broiler for 2-3 minutes.
- Top enchiladas with favorite toppings and enjoy!
Additional toppings:
- Sour creamAvocadoCilantroBlack olivesQueso fresco cheese
Notes
Tips:
- Saucy enchiladas- If you like your enchiladas super saucy, add a little of the prepared sauce the bottom of the pan first before laying down filled tortillas. Pour all the sauce over the top and use a knife to slide in between each tortilla to allow the sauce to seep down the sides.
- Meat substitutions- Use ground turkey, shredded chicken, or pork in place of the ground beef.
- Cheese- Monterey or Colby Jack work great in this recipe. Sharp cheddar is also a good option.
- Make ahead- These can be made 1-day in advance. Prepare enchiladas per recipe instructions, reserving a little of the sauce. Place covered in the refrigerator. When ready to bake, set out on the counter for 30-minutes. Pour on a little more sauce and follow the baking instructions.
- Freezing & reheating- Prepare enchiladas as directed (using all the sauce) but don’t bake them. Cool completely and cover tightly with 2 layers of foil. Freeze up to 3 months. When ready to bake, place pan on counter for 30-minutes and preheat oven to 375℉. Bake with foil on for 45-minutes to 1 hour. Remove foil and bake another 10-minutes or until hot and bubbly in the center.