Cut the carbs and enjoy all the taste by replacing flour or corn tortillas with cheese tortillas.
Photo by Gwénaël Le Vot
SERVES 4
This dish is made lighter by making cheese tortillas instead of using flour or corn tortillas. Also, by using low-fat sour cream and reduced-fat cheese.
1 pound ground beef
½ onion, finely chopped
Kosher salt
3 cups reduced-fat Mexican blend cheese, plus additional for topping
¾ cup enchilada sauce
2 green onions, sliced
½ cup low-fat sour cream
In a large skillet over medium heat, brown ground beef and onions. Drain off juices and add salt. Set aside and keep warm. Spray a baking pan lightly with cooking spray and set aside.
Preheat oven to 375 F. On a parchment-lined sheet pan, trace 6-inch circles, spaced evenly apart. (Turn paper over after tracing.) Fill each circle with 1/3 cup cheese and spread out evenly. (You may need 2 sheet pans for the amount of tortillas made.) Bake in oven for 6–8 minutes until edges are turning brown. Flip over and immediately fill with a few spoonfuls of the beef mixture, and roll up. Work quickly so the cheese does not have a chance to harden. Place enchiladas in prepared baking dish seam-side down. Repeat until all tortillas are filled.
Pour enchilada sauce over filled tortillas and cover with cheese. Bake filled tortillas for 15–20 minutes or until bubbly. Serve and garnish with green onions and sour cream.
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