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healthy beef enchiladas

Beef Enchiladas

Author: Heidi Boortz
Servings : 4


Enchilada Filling

  • 1 lb ground beef 90% lean or leaner
  • 1/2 cup onion diced
  • 2 cups cheddar cheese grated
  • 8 each 100% whole grain soft flour tortilla

Enchilada Sauce

  • 2 Tbsp unsalted butter
  • 2 Tbsp 100% whole wheat flour
  • 4 Tbsp Chili Powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 2 cup vegetable broth no sugar listed in ingredients, see notes


Enchilada Sauce

  • Preheat oven to 350. While oven is heating, melt butter in a medium saucepan. Whisk in flour until smooth. Slowly stir in broth, whisking constantly. Stir in seasonings until smooth.


  • Cook beef and onion in a medium skillet. Stir in 1 cup sauce and 1 cup cheese.
  • Fill tortillas with beef mixture. Roll up. Place seam side down in greased 13X9 casserole dish. Pour remaining sauce over rolled tortillas. Sprinkle with remaining cheese.
  • Bake uncovered at 350 for 20-30 minutes or until heated through.

To Freeze

  • Make sauce according to directions above. Make filling and assemble enchiladas as directed above. Top with remaining sauce and cheese. Cover tightly and freeze.
  • To cook after freezing, thaw completely. Bake uncovered at 350 for 20-30 minutes or until heated through.
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