Fiesta Beef Enchiladas

Kitchen Tested
  • Yield servings

Enchiladas filled with meat, corn, spinach and tomatoes are baked in a Mexican white sauce.


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




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