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My Healthier Version of Enchiladas

Ingredients:

  • 2 pounds lean ground beef
  • 1 can tomato sauce
  • 1/2 cup salsa
  • 1 pack Rudi’s gluten-free wraps or Ezekiel wraps
  • 1/2 cup each sliced: red peppers, onions, yellow peppers
  • 1-2 tbsp of each for the meat and sauce: chili powder, garlic powder, onion powder, salt, pepper
  • 1 tbsp red pepper flakes (can omit if you do not like spicy foods)
  • 1 block of sharp or medium cheddar cheese, thinly sliced
  • non-stick cooking spray for 9×13 baking pan
  • 2% Fage Greek yogurt

Directions:

  1. Preheat oven to 350 degrees and spray 9×13 pan with non-stick spray.
  2. Cook ground beef, peppers, and onions in skillet on medium heat. Season meat and vegetables with 1 tbsp each of the spices listed above. Feel free to add or more less of each spice, if desired.
  3. Once meat is cooked all the way through, set aside to cool.
  4. Pour tomato sauce in large mixing bowl, add salsa, and spice mixture listed above and mix together well.
  5. For each wrap, place approximately 4 oz of the meat mixture in each wrap. Wrap well and repeat until you’ve made your desired number of enchiladas.
  6. Pour sauce over each enchilada evenly.
  7. Add 1 oz of cheese to each enchilada, cover pan with foil, and bake for approximately 30 minutes.
  8. Serve with 1 tbsp 2% Fage Greek yogurt, if desired

Cal-365, P-36g, C-24g, F-13g (per enchilada)

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