Skinny Beef Enchiladas with Creamy Avocado Sauce
Skinny Beef Enchiladas with Creamy Avocado Sauce is a great low calorie and lowfat version of this classic Mexican dish. Easy, nutritious, and delicious!
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Tex Mex
Keyword: beef enchiladas
Servings: 12 enchiladas
Author: Mindy Boyd
- 1 teaspoon canola oil
- 1 pound lean ground beef I use 93/7
- 1/2 cup onion chopped
- 1 can green chiles drained (4 ounces)
- 1/2 cup corn canned or frozen
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 1/2 cups lowfat Mexican cheese blend divided
- 2 avocados
- 2 tablespoons fresh lime juice
- 1 can chili verde sauce 7 ounces
- 1/2 cup light sour cream
- 1/2 cup lowfat milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 12 low carb tortillas
For the filling:
Heat canola oil in a 10" skillet over medium heat. Cook ground beef and onion until beef is brown, about 8-10 minutes. Add green chiles, corn, chili powder, cumin. 1/4 teaspoon pepper, and 1/8 teaspoon salt and cook for 2-3 minutes. Take off the stove and add 1/2 cup cheese.
For the sauce:
In a medium bowl mash 2 avocados and lime juice with a fork. Mix in chili verde sauce, sour cream, milk, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
To assemble enchiladas:
Divide filling between 12 tortillas, roll up and place in casserole dish seam side down. Pour sauce over enchiladas evenly. Top with 1 cup cheese blend.
Bake for 25 minutes or until hot and cheese is melted.