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