Fiesta Beef Enchiladas

  • Yield: servings


1/4cup all-purpose flour
1 1/2cups skim milk
1cup fat-free chicken broth
2teaspoons chili powder
1 1/2pounds ground sirloin
1 onion, chopped
1teaspoon minced garlic
1 (4-ounce) can chopped green chiles, drained
1 (11-ounce) can Mexi-corn, drained (any corn may be used)
1cup packed fresh baby spinach
1cup chopped tomatoes
2teaspoons chili powder
Salt and pepper to taste
12-14 (6-8-inch) flour tortillas
2cups shredded, reduced-fat Mexican blend cheese, divided
Enchilada Sauce (recipe below)
1bunch green onions, chopped


  1. In a nonstick pot, whisk together flour and milk. Bring mixture to a boil and whisk continuously.
  2. Add broth and chili powder, allow mixture to boil for a few minutes until thick.
  3. Preheat oven to 350F. Spray a large baking dish with nonstick spray.
  4.  Cook meat, onion, and garlic over medium heat 6 to 8 minutes in a large pot. Drain any liquid or excess fat.
  5.  Combine beef mixture and green chilies, corn, spinach, tomatoes and chili powder. Season, cook for 5 minutes, and set aside.
  6. Heat tortillas in microwave for 30 seconds. We suggest putting tortillas between damp paper towels to keep texture smooth. Place meat mixture and 1 tablespoon of cheese in each tortilla. Roll up filled tortillas and place the seam-side down in the baking dish.
  7. Douse enchiladas with sauce, garnish with cheese and green onion.
  8. Cover dish with foil and bake for 20 minutes until cheese is melted.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific.

Nutritional Info *per serving

  • Calories 255
  • Fat 7g
  • Saturated Fat 4g
  • Cholesterol 36mg
  • Sodium 517mg
  • Carbohydrate 27g
  • Fiber 3g
  • Sugars 4g
  • Protein 19g