Beef Enchiladas



Serving size

3 enchiladas
45 Minutes

This recipe makes great leftovers and is easily multiplied (or halved), but use multiple pans for baking. This recipe requires making Enchilada Sauce or you can purchase your own. Look for the brand with the lowest amount of sodium. (Nutrition Facts does not include the Enchilada Sauce.)

Beef Enchiladas


1 tsp. Olive oil
1 large White onions (diced)
2 stalk, medium (7-1/2 inch - 8 inch long) Celery, raw (diced)
1 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers (diced)
4 ounces 95/5 Ground beef
1 tsp. Chili powder
1/2 tsp.. Ground cumin
1/8 tsp. Cayenne pepper
2 Tbsp Pickled jalapeno peppers (minced)
6 tortilla, medium (approx 6 inch dia) Corn tortillas
1/2 cup Sauce, enchilada, red, mild, ready to serve
2 ounce Reduced fat cheddar cheese (grated)
2 Tbsp. Reduced fat sour cream


Preheat the oven to 375F.

Place the olive oil in a medium saucepan over medium-high heat.

Add the onion and sauté for 2-3 minutes, then add the celery.

Cook for another 2 minutes, stirring frequently, then add the red bell pepper.

Cook another 2-3 minutes, stirring frequently, then add the ground beef and cook, stirring continuously, until the ground beef is browned and cooked through.

Add the chili powder, cumin, cayenne, salt, and jalapenos, and mix thoroughly. Remove from heat and set aside.

Place a non-stick pan or griddle over medium-high heat. Working one at a time, place each tortilla on the pan for a few seconds on each side, turning frequently, until they are warm and softened.

As each tortilla is warm and softened, fill them with 1/6th of the ground beef mixture and place in a 9x16 Pyrex pan or a cookie sheet (lined with aluminum foil for easy clean-up), seam or overlap side down.

As you fill the tortillas with the beef mixture and place them in the dish, line them up closely (touching) so that they cook evenly.

Top with 1 Cup Enchilada Sauce and sprinkle the cheese over all.

Place in the oven and cook for 12-15 minutes or until the cheese is melted and bubbly.

Serve, three enchiladas to a plate, garnished with 1 tablespoon sour cream each.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.


This is a low sodium recipe.

Recipe Notes

It might seem daunting to make enchiladas but this is actually pretty simple. It takes about three pans for the dish, given that you have to make the Enchilada Sauce (also really easy), but this is so, so worth the effort.

"There is no sincerer love than the love of food."

George Bernard Shaw