Usually when I make enchiladas I automatically think chicken. But why not try it with some tender, well-seasoned, thinly sliced steak? I took my ugly steak n cheese tacos and turned them into enchiladas baked and smothered in a spicy hatch green chile salsa. This recipe really is as healthy as enchiladas can possibly get. And at this point Trader Joes should really cut me a check…
- 1 lb thinly shaved beef steak
- Red or white onion, sliced
- Sliced portobello mushrooms (optional)
- Sliced peppers (bell and jalapeños)
- Corn tortillas
- Shredded part skim mozzarella cheese
- Fresh grated cheddar or pepper jack
- Hatch valley salsa- this is a spicy one, but any salsa verde will do
- Tortillas- the ones I found at only 45 calories each are soft, they didn’t break apart and didn’t taste like a paper bag. Highly recommend!
- Few handfuls of spinach (optional)
- Seasonings: salt, pepper, garlic powder, cayenne pepper, chili powder, cumin and coriander
Refer to my taco recipe to make the steak, peppers and onions.
Take a tortilla and place fresh spinach on the bottom. Sprinkle with some mozzarella and then add your steak, peppers and onions. Finish with some fresh graded high quality cheddar. Trader Joes makes a good one (no, seriously I’m not getting paid).
But as you can see, these are really loaded with protein and veggies and just a touch of cheese!
Roll the tortillas and place them seem side down in a baking dish. Pour the green salsa all over them and top with both kinds of cheese.
Bake until cheese is bubbly and browning.
Nosh n Mangia!!!