LOW SODIUM BEEF ENCHILADA RECIPE & A GREAT DIP

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese offers fewer calories, while Monterey Jack is usually cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and can be used as a healthier substitute.

Prepare the enchilada sauce by mixing dry ingredients: 2 teaspoons chili powder, 3/4 teaspoon garlic powder, 1/2 teaspoon oregano, 1.5 teaspoons cumin, 1/2 teaspoon onion powder, less than 1/4 teaspoon ground cinnamon, and 1/3 cup flour in a bowl.

In a saucepan, heat 1/4 cup extra light olive oil over medium heat and whisk in the dry ingredients for about a minute.

Add 2 cups bottled water, 1 teaspoon apple cider vinegar, 1 can petite diced tomatoes (no salt added), 2 teaspoons cocoa, and 3 tablespoons tomato paste (no salt added) to the saucepan.

Stir the mixture and bring it to a boil, then reduce heat and simmer for about 5 minutes until it starts to thicken slightly.

In a separate skillet, brown 1 pound of 93% lean ground beef with 1 chopped onion until cooked through.

Mix a quarter cup of the enchilada sauce into the beef mixture.

Heat 12 Arizona brand white corn tortillas in the sauce until pliable.

Fill each tortilla with the beef mixture, sprinkle in some cheese, and roll them up tightly, placing seam-side down in a 9x13 inch baking pan that has been sprayed with nonstick spray.

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.

Sprinkle 2/3 cup of shredded cheese on top of the sauce and add chopped black olives if desired.

Bake the enchiladas in a preheated oven at 350°F for 20 minutes.

Serve the enchiladas hot, optionally garnished with low sodium sour cream and jicama.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens