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Beef and Vegetable Enchiladas Recipe

Beef and Vegetable Enchiladas Recipe

6 servings



1 1/2 cups each: chopped zucchini, tomatoes

3/4 cup chopped carrots

1/4 cup each: sliced green onions, chopped poblano chili or green bell pepper

4 cloves garlic, minced

1 teaspoon each: minced jalapeno chili, dried oregano leaves, ground cumin

1 1/2 pounds beef eye of round, fat trimmed, cooked, shredded

Salt and pepper, to taste

12 corn or flour tortillas

Enchilada Sauce

3/4 cup shredded fat-free Cheddar cheese

3 tablespoons finely chopped cilantro


Saute vegetables and herbs in lightly greased large skillet until tender, about 10 minutes. Add beef, cook over medium heat until hot, 5 to 8 minutes. Season to taste with salt and pepper.


Dip tortillas in Enchilada Sauce to coat lightly and fill each with about 1/3 cup beef mixture, roll up and place, seam sides down, in large baking pan. Spoon remaining Enchilada Sauce over enchiladas, sprinkle with cheese. Bake, uncovered, at 350 degrees until hot 15 to 20 minutes. Sprinkle with cilantro.


Per Serving:

Calories: 305

% of calories from fat: 16

Fat (gm): 5.5

Saturated fat (gm): 1.5

Cholesterol (gm): 57.2

Sodium (mg): 244

Protein (gm): 30.2

Carbohydrate (gm): 34.8

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