Fiesta Beef Enchiladas

  • Yield: servings


1/4cup all-purpose flour
1 1/2cups skim milk
1cup fat-free chicken broth
2teaspoons chili powder
1 1/2pounds ground sirloin
1-- onion, chopped
1teaspoon minced garlic
1-- (4-ounce) can chopped green chiles, drained
1-- (11-ounce) can Mexi-corn, drained (any corn may be used)
1cup packed fresh baby spinach
1cup chopped tomatoes
2teaspoons chili powder
-- Salt and pepper to taste
-- 12-14 (6-8-inch) flour tortillas
2cups shredded, reduced-fat Mexican blend cheese, divided
-- Enchilada Sauce (recipe below)
1bunch green onions, chopped


  1. To prepare the sauce: In a nonstick pot, whisk together flour and milk. Bring to a boil, whisking constantly.
  2. Add broth and chili powder. Return to a boil, and cook for several minutes or until thickened.
  3. Preheat oven to 350F. Coat a 13 × 9 × 2-inch baking dish with nonstick cooking spray
  4. To prepare the enchiladas: In a large nonstick skillet, cook meat, onion, and garlic over medium heat 6 to 8 minutes or until meat is done. Drain any excess fat.
  5. Add green chilies, corn, spinach, toma­toes and chili powder. Season to taste and continue cooking for about 5 min­utes. Remove from heat and set aside
  6. Heat tortillas in microwave between damp paper towels for about 30 seconds. Spoon meat mixture and about 1 table­spoon cheese onto atortilla. Roll and place seam side down in prepared baking dish. Repeat forremaining tortillas.
  7. Pour sauce evenly over filled tortillas and sprinkle with remaining cheese and green onions.
  8. Bake, covered with foil, about 20 min­utes or until thoroughly heated.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites:Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 255
  • Fat 7g
  • Saturated Fat 4g
  • Cholesterol 36mg
  • Sodium 517mg
  • Carbohydrate 27g
  • Fiber 3g
  • Sugars 4g
  • Protein 19g