Easy Beef Enchiladas #1 Enchilada Recipe Also Diabetic-Friendly Dinner

#1 Easy Beef Enchiladas Recipe Diabetic Friendly Quick Dinner

Meat Easy Beef ENchiladas

My Favorite Easy Beef Enchiladas

My #1 Easy Beef Enchiladas from KTICHEN 101 cookbook is not only amazing but diabetic-freindly too!  So, that means you are eating healthy while enjoying enchiladas!!  It’s important to start by making small changes in your diet and not by trying to change everything overnight, you’d be setting yourself up for failure. Best of all, my recipes let you keep all those foods you love while trimming up the ingredients to help you stay healthy. Now, you can still enjoy your favorite Mexican food, enchiladas! I really think KITCHEN 101 is my easiest cookbook if you’re looking to start cooking healthy!

Keep Recipes Simple with Easy Beef Enchiladas

Keeping the recipes simple will also help you stick to your eating healthy!  Let’s face it, eating bland food that takes forever to cook isn’t keeping anyone on track! Here is a delicious and simple enchilada recipe that uses my trim&TERRIFIC secrets without forfeiting taste. I These Easy Beef Enchiladas are from my KITCHEN 101: Secrets to Cooking Confidence with Cooking Basics plus 150 Easy Healthy Recipes book and they are diabetic and Weight Watchers friendly. In fact, no one even would know you are eating healthy!  A diabetic diet is just the healthiest way to eat!

Easy Beef Enchiladas from KITCHEN 101

Ridiculously easy and absolutely delicious dinner pronto!easy beef enchiladas diabetic in KITCHEN 101 cookbook

Makes 10 enchiladas

1 pound ground sirloin
2 teaspoons chili powder
1 cup salsa
1 cup corn
1 cup packed fresh baby spinach
1 1/2 cups shredded reduced-fat Mexican-blend cheese
10 (6–8-inch) flour tortillas, room temperature
1 1/2 cups enchilada sauce (found in can)
1 bunch green onions, chopped

1.  Preheat oven 350°F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2.  In large nonstick skillet, cook meat 6–8 minutes or until meat is done. Drain any excess fat.
3.  Add chili powder, salsa, corn, and spinach; continue cooking about 5 minutes. Remove from heat, set aside.
4.  Spoon about 1/4 cup meat mixture and 1 tablespoon cheese onto a tortilla. Roll and place seam side down in prepared baking dish. Repeat with remaining tortillas.
5.  Pour enchilada sauce evenly over filled tortillas in baking dish and sprinkle with any remaining cheese and green onions. Bake, covered with foil, 20 minutes or until thoroughly heated.

Nutritional info per serving: Calories 64, Calories from Fat 31%, Fat 2g, Saturated Fat 2g, Cholesterol 8mg, Sodium 196mg, Carbohydrates 6g, Dietary Fiber 1g, Total Sugars 2g, Protein 5g, Dietary Exchanges:  1/2 starch, 1/2 lean meat



Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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