Quick Tasty Ground Meat Enchiladas
What You’ll Need:
15 minutes prep | 20 minutes cook
Makes 8 Servings
1lb lean ground meat (beef, turkey or chicken)
1pk taco seasoning
16oz salsa
4 oz cream cheese
1 tsp paprika (smoked if you’ve got it)
1tsp chili powder (ancho if you’ve got it)
1 tsp cumin powder
1/2 tsp garlic
1 cup shredded cheese (queso, Monterey Jack, cheddar, mozzarella)
8 Soft tortillas (low carb variety)
Garnish:
Lettuce
Sour cream
Tomatoes
Cilantro
Directions:
Preheat oven to 375F. Lightly grease a baking dish. (We used an 8x8 glass pan).
Brown your meat over medium-high heat.
While the meat is browning, add the taco seasoning, cumin, chili powder, paprika and garlic to the meat. (It gives the meat awesome flavor.) Keep the meat moving to avoid burning.
Once browned, remove any grease in the pan. You can push the meat to one side of the pan with the pan off of the heat. Then use paper towels and a spatula to soak the grease up rather than dumping the meat you just browned (totally up to you).
Low heat add the cream cheese and HALF the salsa to the browned and seasoned meat. Remove from heat once the cream cheese melts.
Place about a 1/4 cup salsa in the bottom of your pan.
Now scoop about 1/3 cup meat mixture onto each tortilla. And sprinkle with about 1 Tbsp shredded cheese.
Roll each tortilla and place in the pan with the seam down to keep the tortilla closed.
Once all tortillas are in the pan (it will be a tight fit if using an 8x8) spread the remaining salsa and cheese over the filled tortillas.
Bake for 20 minutes or until the cheese is melted.
You can place these on a bed of lettuce and garnish as desired.
Nutrition (approximate - based on 80:20 beef)
Serving : 1 filled tortilla
Calories 401 Net Carbs 7g Protein 28g Fat28g
To get a leaner calorie and fat count, you can substitute ground turkey or chicken.
This can be made gluten free if corn tortillas are used, but this would significantly change the nutrition facts above.
