Fiesta Beef Enchiladas
Kitchen Tested 
- Yield servings
Enchiladas filled with meat, corn, spinach and tomatoes are baked in a Mexican white sauce.
Ingredients
- Sauce:
- 1/4 cup all-purpose flour
- 1 1/2 cups skim milk
- 1 cup fat-free chicken broth
- 2 teaspoons chili powder
- Enchiladas:
- 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
Instructions
- To prepare the sauce: In a nonstick pot, whisk together flour and milk. Bring to a boil, whisking constantly.
- Add broth and chili powder. Return to a boil, and cook for several minutes or until thickened.
- Preheat oven to 350F. Coat a 13 × 9 × 2-inch baking dish with nonstick cooking spray
- To prepare the enchiladas: In a large nonstick skillet, cook meat, onion, and garlic over medium heat 6 to 8 minutes or until meat is done. Drain any excess fat.
- Add green chilies, corn, spinach, tomatoes and chili powder. Season to taste and continue cooking for about 5 minutes. Remove from heat and set aside
- Heat tortillas in microwave between damp paper towels for about 30 seconds. Spoon meat mixture and about 1 tablespoon cheese onto a tortilla. Roll and place seam side down in prepared baking dish. Repeat for remaining tortillas.
- Pour sauce evenly over filled tortillas and sprinkle with remaining cheese and green onions.
- Bake, covered with foil, about 20 minutes or until thoroughly heated.
Recipe reprinted with permission from Holly Clegg’s Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
