Smothered Beef Enchiladas
Yum! These are amazing! Delicious even on the third round of leftovers :o) My husband loved them more each time we ate them. This recipe is definitely a keeper. Oh and did I mention how incredibly easy they are to make? Enjoy!
Ingredients:
2 lbs chuck-flat iron steak (make sure the cut of meat is approx 6g of fat per serving-or less!)
1 can enchilada sauce
1 4oz can green chilies
1 tsp cumin
1/4 tsp chili powder
1 onion diced
4 garlic cloves (fresh) diced
1 can fat free refried beans
1 pack lo carb la tortilla tortillas (should be about 80-100 cals per tortilla)
1/2 packet of reduced fat Mexican cheese
Prep:
Put all of the ingredients from the steak to the garlic cloves into crock pot and cook for 4-5 hrs until you can shred the beef. Shred beef and let cook another 30 min. Drain onions and beef from the juices, but make save to save that sauce. Lay tortillas flat and spread 1 heaping TBSP of refried beans on it. Top w beef and onions, roll into enchilada. When you get finished making all 8, you will top with the cheese and the saved sauce. Bake at 300 for 10 min. Each Enchilada is approx 350 calories. Top with fat free sour cream or 0% plain Greek Yogurt.
**You can also substitute chicken or boneless pork chops in place of the beef. This will lighten your dish up even MORE!
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