Ty grew up in New Mexico and really introduced to me authentic New Mexican Red & Green Chile. It’s a staple at our ranch now.
I use Cervantes Red Chile Sauce from our one of our favorite restaurants in Albuquerque, New Mexico. We go there every time the Ty Murray Invitational PBR is in town.
My Mama’s version of Beef Enchiladas is lightened up with the use of Greek Yogurt instead of sour cream, but you won’t know the difference! These are so simple and absolutely delicious. These can also be made with shredded chicken. They can be made ahead of time but don’t pour the enchilada sauce over top until you’re ready to bake them. I learned the hard way and my tortillas turned soggy!
Good for You Beef Enchiladas
Course: Main DishCuisine: MexicanDifficulty: Easy7
servings20
minutes25
minutes286
kcal27
26
13
Ingredients
7 mission carb balance tortillas or whole wheat tortillas
1 lb 96% lean ground beef
1 packet McCormick Taco Seasoning
1/3 cup water
1 cup plain Greek yogurt
1 1/2 cup shredded Mexican cheese
1 can red Chile enchilada sauce (I use Cervantes)
Directions
- Brown beef in skillet breaking into pieces.
- While beef is browning stir together yogurt and 1 cup of cheese in a bowl.
- When beef is browned, stir in 1/3 cup of water and packet of taco seasoning. Stir around about 1-2 minutes.
- Add beef to bowl with yogurt and cheese and stir together.
- Spoon mixture into tortilla. Roll and place seam side down in a 9×13 casserole dish. Repeat with remaining tortillas.
- If you are baking these later stop here, cover and refrigerate.
- When ready to bake, pour enchilada sauce over top of tortillas.
- Sprinkle 1/2 cup of cheese (or more if you want) over top.
- Cover with foil and bake at 350 for 15 minutes or if refrigerated, about 35 minutes. Remove foil and cook an additional 5 minutes.
