David and I really, really, really enjoy our Tex Mex and we have lamented on our missing of enchiladas for some time. I didn't know what would be the best way to substitute the rolling of the enchiladas based on macros, pliability, AND taste, but this recipe is the winner! Definitely making this on the regular!
Please note the picture above is 1.5 servings of this recipe, so adjust macros accordingly. We ate three enchiladas each for lunch, and I've been full for the rest of the afternoon.
INGREDIENTS:
1.5 cups shredded cheddar cheese
1.25 cups shredded mozzarella cheese
0.5 lb ground beef
0.25 cup minced onion
1 tbsp cumin
0.5 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
0.25 tsp salt
0.5 tsp pepper
0.5 cup water
0.125 cup picked jalapeños, chopped (optional)
0.5 cup enchilada sauce
0.25 cup sour cream
1 tbsp cilantro, chopped
DIRECTIONS:
1. Brown the ground beef with minced onion. Add the spices (cumin, chili powder, onion powder, paprika, salt, pepper, and garlic powder with water. Let simmer for 5-10 minutes or until all the liquid has evaporated. Add pickled jalapeños and mix, if desired. Turn off head and set aside.
2. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
3. Mix 1.25 cup cheddar cheese with 1.25 cups of the mozzarella cheese. Divide into 6 heaped “piles” on the lined large baking sheet.
4. Place in oven for 6-8 minutes until cheese is melted and edges are golden brown.
5. Grease a small baking sheet or dish.
6. Take the baking sheet out and allow to cool for 1-2 minutes. Lower heat to 350 degrees.
7. Flip each “tortilla” over. Fill with spoonfuls of the beef and roll to wrap. Place in the prepared baking sheet/dish.
8. After you’ve completed six “enchiladas”, pour the enchilada sauce evenly over them. Sprinkle the remaining cheddar cheese over the top.
9. Place in oven and bake for 8-10 minutes, or until cheese on top is melted and enchilada sauce is warmed through.
10. Remove from pan and serve with sour cream and garnish with chopped cilantro.
Makes 3 servings.
MACRO INFO:
575 Calories, 42g Fat, 4.9g Net Carbs, 45.8g Protein
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