Skillet Enchiladas

Okay, I saw this recipe and it seemed pretty easy so I thought I would go for it. It called for more tortillas but I didn't want to go too high with the carbs. Honestly, you can do the recipe without the tortillas all together and it would still be delicious. It would probably have more of a texture of a chili. The tortillas are what suck up the remaining juices and give the enchilada some structure but totally not necessary.


You can also switch out the meat for turkey or chicken to make it a little leaner as well. Remember, whatever you switch out needs to be adjusted in your food tracker.


INGREDIENTS

1 lbs of 93% or higher lean ground-beef

1/2 cup of chopped onion

1 can (10.75oz) can of 98% fat-free cream of mushroom soup.

1 cup of fresh fat-free salsa (see my previous post)

1/2 cup light sour cream

2 tbs of taco seasoning

6 ounces of shredded reduced-fat sharp cheddar cheese (about 1 1/2 cups)

6 tortillas... but this is optional

and lettuce if you would like.


DIRECTIONS

In a large skillet over medium-high heat brown the ground beef along with the onions. In a separate bowl combine the soup, salsa, sour cream, taco seasoning, and 2ounces of cheese. Tear up the tortillas into little pieces, size is your preference. Add the mix and tortilla pieces to the ground beef. Bring it to a boil stirring frequently. Lower the heat and let it simmer for about 5 minutes, stirring occasionally. Top with the remaining cheese until it's melted. Top with or plate with lettuce if you feel inclined.


NUTRITION

This makes about 6 servings coming to 433 calories.

28.6g protein

20.4g fat

27.1g of carbs.


If you remove the tortillas it lowers to 313 calories

24.6g protein

16.1g fat

17.4g of carbs.

This is likely how I will make mine in the future, especially on low carb days.

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