This recipe is a go-to when you want to have a make ahead dinner or do a casserole style dish. It's a great option if you are cooking for others or taking a meal to someone that prefers healthier meals. It's yummy, hearty, and always a crowd favorite! This recipes makes 6 enchiladas (one pan) but I will tell you I rarely make it without doubling the recipe. It also freezes well so go ahead and double it if you have an extra casserole dish and then you can stick one in the freezer for another week (or feed a bigger fam!)! SCORE!
1/2 lb lean ground beef (or turkey)
1/2 package no crap taco seasoning (Trader Joe’s is good (spicy!) or I have a recipe here)
1/4 tsp ground cumin
1/8 tsp pepper
1/2 package greek cream cheese
3oz light Mexican shredded cheese
1/2 cup black beans from a can, drained
1-4oz can diced green chiles
1/3 cup salsa
1 can or package (8-10oz) green enchilada sauce (I like frontera brand)
1/3 c plain 0% greek yogurt
6 Tortillas (I used low carb)
Cook ground beef in a skillet. Once mostly cooked, add cream cheese, seasonings, black beans, salsa, and green chiles and cook on low until combined and heated through. Turn heat off and stir in greek yogurt.
Add about 1/2 cup filling to each tortilla. Roll up and place in a 13x9 baking dish sprayed with non stick spray.
Top with enchilada sauce and sprinkle with cheese.
Bake in 350 oven for 15-20min or until heated through!
If you make these using the same ingredients I did, this is the nutrition for one enchilada (1/6 of recipe): 204kcal, 7F/14C/ 20P