Low-Carb Enchiladas

published by Dr. Marcantel on February 3rd, 2010 Print this page

Dr. Tina Marcantel

The whole wheat tortillas used in this recipe contain 8 grams of fiber each. (I like to use South Beach Diet brand tortillas.)

1/2 dozen whole wheat low-carb tortillas                1 28 oz.  can enchilada sauce*
1 lb lean ground beef                                           1 large can black olives
1/2 cup finely chopped onions                               1 small can diced green chile peppers
2 cups shredded cheese

*I use Las Palmas enchilada sauce because it contains no corn starch. Be sure to read the ingredients; corn starch or sugars add carbohydrates!

Brown beef and drain fat. Sautee onions until browned. Dip tortillas in sauce to soften. Stuff tortillas with beef, cheese, olives, onions, and peppers. Roll and place seam down in baking pan. Pour any remaining sauce and olives in pan. Top with remaining cheese. Bake 15 minutes at 350 degrees. If desired, add a dollop of fat-free sour cream to each enchilada.

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