Sunday, April 13, 2008

Light and Healthy Enchiladas

What do you do with leftover taco meat and fresh salsa? You can easily turn them into scrumptious enchiladas. This is another ones of the quick meals that you can whip up in no time at all when you still want a nice home cook meal without all the time and effort. For the meat portion of the recipe, you can just use my healthy taco recipe which should give you enough for tacos one night, and enchiladas the next night. I also re-used the Chunky Salsa that I made with the tacos.

While this dish follows the Mexican theme like tacos, the taste and texture are totally different from tacos. So, while it could be considered a leftover, it is not your average leftover. It is a whole different meal. Add a salad and you have a quick and easy weekday dinner.


  • 6 oz Taco meat from the Healthy Taco Recipe
  • Spicy black bean dip, I like Trader Joe's
  • 4 oz shredded sharp cheddar
  • 2 cups Left over (or fresh) Chunky Salsa
  • 1 14 oz can of diced tomatoes.
  • 1 Pinch cayenne
  • 1 Pinch chili powder
  • 1 Package high fiber tortillas.


Enchilada Sauce:

  1. Place the Salsa and diced tomatoes in a pan
  2. Simmer on low until tomatoes are soft, about 15 minutes.
  3. If desired, add cayenne and chili powder.


  1. Pre-heat over to 375o F
  2. Cover the bottom of a baking with a layer of the enchilada sauce.
  3. Lay a tortilla on the plate, spread with bean dip.
  4. Layer with meat and cheddar cheese.
  5. Roll tightly, and place in the baking dish, seam side down.
  6. Repeat until you have used up all the ingredients.
  7. Once you have all the enchiladas in the baking dish, pour the rest of the sauce on them.
  8. Cover with cheese.
  9. Bake until the cheese is bubbly. About 20-25 minutes.
  10. Let stand at least 10 minutes.
  11. Serve with a dollop of sour cream and guacamole

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