You know that we love, love, love our Mexican and Tex-Mex food. I am always looking for ways to lighten it up without my husband feeling like he's missing out on anything. These were a HUGE hit! He said they were even better the next day (and he's not a leftover fan either). And I even put shredded zucchini (which my husband despises) and he never knew! I know, I'm evil - but my intentions are good. I want to sneak more vegetables into our diets in many ways. Shredded zucchini and carrots are great veggies to hide in almost any dish.
So back to these wickedly good enchiladas...this is a must try recipe for all you enchilada lovers out there. This version saves you fat and calories plus adds more veggies without you knowing. I served mine with a side of steamed broccoli and I also made rice and beans for the kids. I hope you enjoy these as much as we did!
original recipe based on the following http://www.recipe-diaries.com/2011/10/26/skinny-beef-enchiladas/
1 lb of lean ground beef (90% lean or higher)
1 small onion, diced
1 cup of shredded zucchini (I have a bunch pre-shredded and frozen in 1 cup portions for muffins, soups, and recipes just like this one)
1 - 8 oz can of tomato sauce
2 T of taco seasoning (either the recipe from these baked tacos http://deliciouslydomesticdining.blogspot.com/2013/02/baked-tacos.html or one without the additives such as Trader Joe's)
1 jar of enchilada sauce (I prefer Trader Joe's or the Frontera brand - not processed, no hydrogenated oils, preservatives, etc)
8-10 corn tortillas
1/2 cup of reduced fat shredded sharp cheddar
Heat a frying pan over medium high heat and brown the beef. Be sure it is cooked evenly, all the way through, and you break it up as it cooks leaving no big pieces.
Allow the mixture to cook for 5-10 minutes, adding some water if it becomes too dry. You want it to have the consistency of taco filling.
Top off with the enchilada sauce...
Bake at 350 for 30 minutes or until the cheese is bubbly. Serve immediately and enjoy!