Healthy Beef Enchiladas

These healthy enchiladas with ground beef and green sauce are delicious, cheesy, and good for you with hidden veggies in them! 

Enchiladas are a classic comfort food for me, but they don't have to be a calorie-bomb. I often turn to Grandma Kim's Best Ever Healthy Chicken Enchiladas recipe or our Slow Cooker Beef Enchiladas when the craving hits but this recipe is my new favorite! You are going to love this lighter take on the classic! 

How to Make Healthy Enchiladas

I am always trying to find ways to sneak vegetables into things my family loves. The more nutritious food we can enjoy, the better. 

The first thing that makes this dish so awesome? I snuck spinach into the green enchilada sauce. Yep. Like a green smoothie for your enchiladas! I also add some julienned carrots into the seasoned ground beef. Neither vegetable changes the taste of the dish at all, you can barely tell it's there! 

Start by pouring your enchilada sauce into a blender. Add two handfuls of baby spinach, and liquify. (Photo 1)

Next, sauté onion and garlic until fragrant, then brown ground beef. Add taco seasoning and water and simmer for 20-ish minutes. (Photo 2)

Cover the bottom of a glass baking dish with enchilada sauce and pour the rest of the sauce into a shallow bowl. (Photo 3) 

Dip a corn tortilla into the enchilada sauce and coat both sides. Add it to the glass baking dish, put some ground beef mixture and cheese into the middle of it, then roll it up leaving the seam on the bottom. (Photo 4)

Repeat this pattern until your baking dish is full. Top the enchiladas with remaining sauce and sprinkle grated cheese over the whole thing. 

Bake enchiladas at 350 F for 25 minutes or until cheese is bubbly. 

Top with sour cream, cilantro, jalapeños, salsa, and/or avocado! 

Enchilada Making Pro Tips:

• Wrap corn tortillas in damp paper towels and microwave for 1 minute to soften them so they won't break while you're filling them.
• You can make enchiladas and freeze them for later.

How to Freeze Enchiladas

• After you assemble the enchiladas, cover tightly with cling wrap, then foil, and freeze. They will keep in the freezer for up to 3 months. 
• Remove plastic wrap, cover again with foil and bake at 350 F for 30 minutes or until cheese is bubbly and center is hot. 

You should also check out Grandma Kim's Best Ever Healthy Chicken Enchiladas recipe, and our Buffalo Chicken Bowls - both amazing and healthy dinners. Or try this Slow Cooker Chili, it's my #1 comfort food!

If you like this recipe we would love if you took the time to leave a comment and positive review! 

Healthy Beef Enchiladas

These healthy ground beef enchiladas are delicious, cheesy, and full of flavor!! 

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 10

Calories: 321kcal

Author: Pretty Providence

Ingredients

• 2 lbs ground beef
• 12 small corn tortillas
• 2 cups baby spinach
• ½ cup shredded carrots
• 2 cans green enchilada sauce
• 2 ½ cups shredded cheese mexican blend
• 1 small yellow onion chopped
• 2 cloves minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder

Instructions

Prep

• Preheat oven to 350 degrees
• In a large skillet, brown ground beef with chopped onion and shredded carrots. When it's browned, drain any grease. Return to heat and add chili powder, minced garlic and cumin. Cook for 3-4 more minutes, then remove from heat. 
• Blend green enchilada sauce with two cups baby spinach. Pour into a shallow bowl. 
• Wrap tortillas in a damp paper towel and pop in the microwave for 30 seconds. 

Assemble

• Pour ¼ cup of green sauce into the bottom of a glass baking dish. 
• Dip each tortilla in the green sauce mixture to coat it on both sides. Then fill with ground beef and about ⅛ cup of cheese. Roll and place into the baking dish.
• Pour the rest of the green sauce over the enchiladas. Sprinkle 1 cup of cheese over the top. 
• Bake at 350 for 20-25 minutes or until cheese is bubbly. 
• Serve with light sour cream, fresh tomatoes, jalapeños, avocado, and whatever else you love with enchiladas! 

Notes

Wrap 12 corn tortillas in damp paper towels and microwave for 1 minute to soften them so they won't break while you're filling them.

Store in an airtight container for up to a week. 

How to Freeze Enchiladas: After you assemble the enchiladas, cover tightly with cling wrap, then foil, and freeze. They will keep in the freezer for up to 3 months. 

Remove plastic wrap, cover again with foil and bake at 350 F for 30 minutes or until cheese is bubbly and center is hot. 

 

Nutrition

Calories: 321kcal | Carbohydrates: 2g | Protein: 22g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 247mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 830IU | Vitamin C: 2.4mg | Calcium: 168mg | Iron: 2.2mg

Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

Enjoy! 

This post was originally published on October 19, 2017 and has been updated.