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Low sodium beef enchiladas

Low sodium beef enchiladas

This dish is an excellent choice for those on a low-sodium diet because it contains no more than 140 mg of sodium per serving, or 40% less than the daily recommended amount.
Prep Time 18 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 5 enchiladas
Calories 72 kcal


  • 12 piece Tortillas (whole wheat)
  • 1 tsp Chili Powder
  • ½ tsp Vegetable Salt
  • 3 tsp Garlic Cloves (minced)
  • tsp Green Chilies (diced)
  • tsp Green Pepper (chopped)
  • pound Lean Ground Beef
  • ½ tsp Pepper
  • tbsp Olive Oil
  • tbsp Pepper (chopped)
  • ¾ tsp Red Onion (chopped)
  • tsp Cumin
  • tsp Paprika (smoked)
  • 8 ounce white cheddar cheese


  • After preheating the oven to 350 degrees F, you should spray a 9×13-inch baking dish with nonstick cooking spray.
  • Set the stove to a low temperature and add in some olive oil, diced peppers, onions and garlic. Cook them for about 5 minutes until they soften up nicely then stir-in green chilies for added flavor along with browned beef pieces. 
  • Add cumin, paprika as well as chili powder before adding salt & pepper on top of things - but not too much! After stirring it all together heat should be turned off after cooking everything thoroughly so that flavors can blend properly
  • After you've added 1/2 cup of the enchilada sauce and 4 ounces of cheese to a skillet, add another 1/2 cup to the bottom of your baking dish.
  • Next, take each tortilla and roll it tightly until it forms a packet (or "burrito"). Place these packets next on top one other in an even layer with some space from edge-to-edge for later pouring purposes.
  • Pour remaining ingredients over this stacked up meal before placing into oven at 350 degrees Fahrenheit for 30 minutes or so--until golden brown!
Keyword Low sodium beef enchiladas