Okay, guys. right here is that delicious new recipe I promised you. thin pork enchiladas. yes, Ma’am. skinny Enchiladas which might be so out-of-this-world excellent you will want to make them time and again.


The ones of you that have followed my blog for awhile recognise that I’m a die-tough Mexican meals lover. it's far my remaining weak spot. The flavors and textures in Mexican food pressure me insane (in a very good way. haha!) unfortunately although, maximum of it can be full of lots of fats and grease. So instances like now, after I’m looking to eat healthy-er and exercise, that form of food simply isn’t on my food regimen until now. 

I cut down on a whole lot of fats and energy by way of using sincerely lean floor beef. ninety six% lean to be genuine. however you may usually use lean ground turkey or even fowl. I also made them with low-fat cheese and loaded them up with onion and spices so they were more flavorful. I suppose that’s the typical trouble with ‘thin’ or ‘mild’ recipes- they lack in taste so it makes you leave out the real thing. not with these although, my friends. they're so tasty and absolutely cured my Mexican food cravings.


  • 12 small corn tortillas
  • 1 lb. extra lean ground beef or ground turkey
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 (28 oz.) can red enchilada sauce
  • 1 to 2 cups shredded cheddar cheese, divided
  • sliced black olives
  • chopped fresh cilantro
  • salsa
  • light sour cream

  1. Preheat oven to 350 levels F. Grease a 9x13-inch baking pan with non-stick spray.
  2. In a large skillet, over medium-excessive warmness, brown and disintegrate floor red meat with the chopped onion. (There need to no longer be any grease to drain if you used greater lean red meat.) add garlic, cumin and black pepper to pork. cook and stir every other five mins or so till heated through. take away from warmth.
  3. Wrap tortillas in a damp paper towel then heat in microwave for 15 to twenty seconds.
  4. Pour enchilada sauce in a medium bowl. Dip each warm tortilla in enchilada sauce then location on a plate. pinnacle tortilla with three Tablespoons of beef combination and 1 Tablespoon of cheese. Roll up and vicinity in prepared pan, seam-facet down. Repeat with all tortillas and pork.
  5. Pour enchilada sauce all around the enchiladas in pan. (you can no longer want to apply all the sauce. I best used a little over half the can.) Sprinkle the tops flippantly with closing cheese.
  6. Bake, exposed, 20 to 25 minutes or until cheese is hot and bubbly. remove from oven and allow stand 5 minutes before serving. Serve with desired toppings and experience!

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