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Skinny Beef Enchiladas with Creamy Avocado Sauce is a great low calorie and lowfat version of this classic Mexican dish. Easy, nutritious, and delicious!
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5 from 3 votes

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 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: Tex Mex
Keyword: beef enchiladas
Servings: 12 enchiladas
Author: Mindy Boyd

Ingredients

  • 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

Instructions

  • Preheat oven to 350°. Coat a 9" X 13" casserole dish with cooking spray.

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.