I threw together some scrumptious enchiladas in about 10 minutes last night.
Love me some leftover taco meat.
This recipe is a great way to make it stretch and feed the entire family another delicious meal.
They were really creamy with great flavor.
I used a combination of 1/3 less fat and fat free cream cheese.
I also used cheddar and queso fresco, but very little of each.
Not so pretty, but here's the way I like to eat mine. Smothered!
And don't forget a squeeze of fresh lime.
Makes 6-8 enchiladas depending on shell size
1 16 oz can black beans, rinsed and drained
6 oz. 1/3 less fat or fat free cream cheese, divided use
1 10 oz can green enchilada sauce
1 oz cheddar cheese, grated
2 tbsp Queso Fresco, crumbled
Red pepper flakes
Heat up taco meat in a skillet; add beans and 3 oz. of cream cheese, stir until cheese is melted. Remove from heat.
Wrap tortillas in a kitchen towel and warm in the microwave for 10-15 seconds. Fill the shells down the middle with bean mixture, fold in sides and roll. Place in a 9x11 inch greased baking dish.
Using the same skillet over medium heat, stir together enchilada sauce, taco sauce and remaining 3 oz. of cream cheese. Stir until cheese is melted.
Pour over enchiladas and top with cheddar and queso cheese. Lightly shake on garlic powder and a pinch of red pepper flakes.
Bake for 20-25 minutes or until hot and bubbly.
Serve with toppings of your choice.
If you don’t have leftover taco meat you can either use this
one (leaving out tomatillo sauce), follow your favorite taco recipe or just add seasonings like cumin, adobo, chili powder, garlic or garlic powder (I sometimes use both), oregano, salt and pepper.
Labels: beef enchiladas, fat and easy enchiladas, low fat dishes, main dishes