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5 from 7 votes
Baked Enchiladas

Beef Enchiladas

12 12 12
WW Freestyle: 7
Prep Time15 mins
Cook Time40 mins
Resting Time5 mins
Total Time55 mins
Everyone’s favorite Beef Enchiladas loaded with a saucy, hearty, and flavorful ground beef filling, then smothered with enchilada sauce and melted cheese.
Course: Dinner
Cuisine: American/Southwest, Mexican
Servings: 5 servings
Calories: 415


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 pound 98% Lean Ground Beef
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1 can (14 ounces) black beans, well rinsed
  • 1 cup canned corn, well rinsed
  • 1-1/2 cups ENCHILADA SAUCE, divided <-- click for RECIPE
  • 2 cups shredded Low Fat Mexican Blend cheese, divided
  • 10 to 12 (6-inch to 8-inch) low carb whole wheat flour tortillas


  • Preheat oven to 350F.


  • Heat olive oil in a large skillet over medium-high heat.
  • Add onions and beef and cook for 2 minutes, breaking up the meat as you go.
  • Season with chili powder, cumin, onion powder, paprika, and salt.
  • Stir in garlic and continue to cook for 4 minutes, or until meat is completely browned.
  • Add beans and corn, and mix in 1/3 cup of the Enchilada Sauce. Mix well and cook for 2 more minutes.
  • Remove from heat; taste for seasonings and adjust accordingly. Set aside.

This part is optional, but if your flour tortillas are stale, soften them in the microwave. Take 5 flour tortillas at a time and place them on a microwave-safe plate. Cover with a damp paper towel and microwave on HIGH for 30 seconds. Check if they are warm and softened. If not, continue to microwave for 15 to 30 more seconds.

  • Grease a 9x13 baking dish with cooking spray.
  • Spread Enchilada Sauce on the bottom of the baking dish.
  • Using a large spoon, spread some of the beef filling on a tortilla; sprinkle with cheese and roll it up. Place in the baking dish, seam side down.
    Repeat with the remaining beef and tortillas.
  • Pour prepared enchilada sauce over the Enchiladas, top with remaining cheese, cover, and bake for 10 minutes.
  • Remove cover and continue to bake for 10 more minutes, or until bubbly.
  • Remove from oven and let stand 5 minutes.
  • Top with your favorite toppings and serve.
    In this recipe, I topped the enchiladas with sour cream, red onions, and a mix of chopped parsley and cilantro.


NET CARBS: 12 grams
  • Prepare the enchiladas, but do not bake AND do not add the enchilada sauce on top.
  • Arrange the filled enchiladas in a baking dish. Cover with plastic wrap, then aluminum foil. Freeze for up to 3 months.
  • To bake, remove plastic wrap, pour enchilada sauce over enchiladas, and sprinkle with cheese.
  • Cover with with foil, and bake for 30 minutes at 375F, or until sauce is bubbly and cheese is melted.
Nutrition Facts
Beef Enchiladas
Amount Per Serving (2 Enchiladas)
Calories 415 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Cholesterol 70mg23%
Sodium 1406mg59%
Potassium 576mg16%
Carbohydrates 28g9%
Fiber 16g64%
Sugar 3g3%
Protein 37g74%
Vitamin A 650IU13%
Vitamin C 5mg6%
Calcium 601mg60%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
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