Healthy makeover: Beef enchiladas

Michele Borboa, MS

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In need of healthy dinner ideas? Look no further! Beef enchiladas are a favorite Mexican food meal that can be hefty in fat and calories. ChefMom streamlines the ingredients in this healthy Beef Enchilada recipe, showcasing the bold flavors of chilies, spices and extra lean ground beef.



  • 1 tablespoon olive oil
  • 1 pound extra lean ground beef
  • 1 tablespoon chipotle in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and freshly ground black pepper
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (15-ounce) can fire roasted tomatoes
  • 1 (7-ounce) can diced green chilies
  • 1/4 cup chopped fresh cilantro
  • 1 can red enchilada sauce
  • 1/2 cup light sour cream
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 8 to 10 high fiber flour tortillas


  1. Preheat oven to 350 degrees F. and grease a 11x7-inch baking dish.
  2. Heat oil in a large skillet over medium high heat. Add beef, chipotle, cumin, coriander, salt and pepper and onion. Cook, stirring often, until beef is browned and onions are softened.
  3. Add tomatoes, chilies and cilantro, stirring to combine. Cook for 2 to 3 minutes then remove from heat.
  4. In a second skillet, heat enchilada sauce over low heat. Stir sour cream and 1/2 cup cheese into beef mixture.
  5. Dip a tortilla in enchilada sauce, coating both sides and allow excess to drip off. Lay tortilla at one short edge of the baking dish and fill with beef mixture. Roll tortilla around filling and arrange seam-side down against the edge of the dish. Repeat with remaining tortillas and beef mixture, arranging filled tortillas snugly side by side.
  6. Pour remaining sauce over filled tortillas and sprinkle with cheese. Spray one side of a piece of aluminum foil with cooking spray and cover baking dish sprayed side down. Bake for 20 minutes, uncover dish, and bake another 10 to 15 minutes or until cheese is lightly browned.

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Michele Borboa, MS
Michele Borboa, MS is a contributing editor for specializing in health, fitness, and all things food. She is a veteran health and fitness professional, personal chef, and mom in Bozeman, Montana. She is also the author of the time-saving cookbook Make-Ahead Meals Made Healthy (Fair Winds Press, July 2011). You can contact Michele at or give her a tweet at