Mexcian Cabbage Rolls

Y'all, these are basically enchiladas made with cabbage leaves instead of tortillas. The lean ground beef is mixed with lots of veggie to help lighten it up as well. The tomato sauce is tasty and creamy, the mixture is delicious, and the gooey cheese tops it off. I'm not saying it replaces real enchiladas made with tortillas, but it is a delicious lower carb alternative!!

1 head of cabbage

1 tbsp olive oil
3 cloves garlic, divided, minced
2 tbsp flour, divided
1 c skim milk
1 – 14.5 oz can tomato sauce 

2 tbsp chili powder, divided 

4 tsp ground cumin, divided 

1 lb extra lean ground beef (I used 96/4)
1/2 yellow sweet onion, diced
1 red bell pepper, diced 

1 small yellow squash, diced 

2 jalapeños, seeded and minced 

2 tbsp water 

3/4 c 2% shredded Mexican cheese blend

Bring a large pot of salted water to boil. Cut a small circle around the core of the cabbage head and remove. Once the water is boiling, drop the cabbage head in. In a few minutes, the outside leaf will come lose. Using tongs, pull it out and lay to to dry. A minute or so later another leaf will come off. Repeat this until you have 10-12 leaves. There will probably be a couple you can't use anyway. Set leaves aside to cool.

In a sauce pan, heat 1tbsp of olive oil and 1 tsp of the minced garlic over medium heat until the garlic is fragrant. Add 1 tbsp of flour and whisk, cooking the flour for a minute. Add the cup of milk, and whisk to combine with the flour mixture. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the tomato sauce, 1tbsp of chili powder, and 2 tsp of ground cumin. Stir to combine, and simmer while preparing the filling.

Preheat oven to 375 degrees. Spray a 9x11" baking dish with cooking spray. Brown the beef in a large skillet over medium heat. Add the onion, bell pepper, yellow squash, remaining 2 tsp garlic, and jalapeños. Cook for 4-5 minutes until the vegetables are tender. Add the remaining 1 tbsp of flour, remaining 1 tbsp of chili powder, and remaining 2 tsp of ground cumin. Add the 2 tbsp of water, and stir to combine. Reduce the heat to medium-low, and simmer for 5 minutes.

Ladle some of the tomato sauce into the baking dish, coating the entire bottom of the dish. Spoon some of the beef mixture into the center of each cooked cabbage leaf. Roll the cabbage leaf, tucking in the sides, similar to wrapping a burrito. Place each cabbage roll seam side down in the baking dish. Pour the remaining sauce over the cabbage rolls. Sprinkle with the shredded cheese. Bake uncovered for 25 minutes. Let stand for 10-15 minutes prior to serving.

Original recipe found here.

Bean Burritos Enchilada-Style

These were so good and the leftovers were even better. Yum, yum, and yum. This is a VERY easy recipe and you can add whatever you want to it!

8 red-fat low carb tortillas (I found 60 cal ones)
1 can fat-free refried beans
1 can low-sodium black beans
1 can red enchilada sauce
2 c red-fat shredded mexican blend

green onions

Preheat oven to 375 degrees. Spread about 1/2 cup of enchilada sauce in the bottom of a 13×9″ casserole dish. Assemble your burritos by filling each tortilla with a couple heaping spoonfuls of refried beans, black beans, a small handful of cheese, and green onions Roll up and place seam-side down in the casserole pan. Line them up, side by side. Pour remaining sauce (as much as you’d like) over the top of the burritos. Sprinkle any remaining cheese over the sauce. Cook for 20-30 minutes or until heated through.

Original recipe found here.

Turkey and Black Bean Enchiladas

I have made almost all my enchilada recipes since I've been living with my parents, and my mom has loved them all. However, she raved so much about how this one is her favorite and I need to remember that for her! She's right, these are amazing. Filling, delicious, and from SkinnyTaste! Doesn't get much better.

1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes
2 cloves garlic
1/4 c chopped onion
1/4 c chopped cilantro
1-2 tsp cumin
1/8 tsp chili powder
salt
8 (6-inch) low carb whole wheat flour tortillas
1 c reduced fat shredded Mexican cheese
nonstick cooking spray

For the Enchilada Sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chiles in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 c fat free chicken broth
kosher salt and fresh pepper to taste

In a medium saucepan, spray cooking spray and sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reducethe heat to low and simmer for 5-10 minutes. Set aside until ready to use.

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid andsimmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish. 

Original recipe found here.

Fiesta Chicken Enchiladas (WW Recipe)

I love trying new enchiladas recipes! This one is a Weight Watchers recipe of course, and it's different from many of the "skinny" enchiladas I've tried. You use cream cheese in the filling. Delicious!

1 lb cooked chicken, cut into bite-size pieces
1 large green pepper, chopped
1 large red pepper, chopped
1 small onion, diced
1 tbsp chili powder
1 c salsa of choice
4 oz 1/3 less fat cream cheese
1 c Mexican 2% shredded cheese, divided

Heat oven to 375ºF. Heat large skillet sprayed with cooking spray on medium heat. Add peppers, onions, and chili powder; cook and stir 5 min, then add in chicken. Stir in 1/2 cup salsa and cream cheese; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended. Stir in 1/2 cup shredded cheese.

Spoon heaping 1/3 cup mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover. Bake 20 min. or until heated through.

Original recipe found here.

Baked Chimichangas

Awesome! You must make these. Even baked, they get nice and crispy. They are saucy and cheesy and delicious!!

1 lb ground turkey breast
1 large onion, finely chopped
2 garlic cloves, minced
4 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 (15 ounce) can tomato sauce
4 tbsp mild green chilies, chopped
1 c reduced-fat cheddar cheese, shredded
8 (8 inch) fat free tortillas, flour

Preheat the oven to 400 degrees. Spray a nonstick baking sheet with nonstick spray; set aside. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.

Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.

Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes (you don't have to turn them). Top with whatever you like, and enjoy!

Original recipe found here.

Black Bean Enchiladas with Avocado Sauce

These are awesome!! We loved the avocado sauce. Very delicious!

After baking...

Before baking...

For avocado sauce:
5 slices pickled green jalapeno
2 cloves garlic
1 avocado
1/2 c vegetable stock
2 tbsp light sour cream
salt/black pepper

For the enchilada filling:
1 tbsp pine nuts
6 tbsp fresh cilantro
2 tbsp olive oil
1 -15 ounce can black beans, drained/rinsed
1/2 green pepper, diced
3 green onions, sliced
3.5 oz cheddar cheese, grated
4 large flour tortillas (I used 60 cal low carb tortillas - and I made 5 enchiladas)
1 medium tomato, thinly sliced


Heat the oven to 375°F. In a food processor, blitz the pickled jalapeno and garlic together, then add the avocado, vegetable stock, sour cream and seasoning, and process until smooth. Transfer the avocado sauce to a bowl, and give the food processor a quick wipe (it doesn't need to be washed thoroughly).

Process the pine nuts along with the cilantro and olive oil to form your cilantro pesto.

In a large bowl, combine the black beans, diced green pepper, sliced green onions, two thirds of the cheddar, and the pesto. Mix well.

Spread a few tablespoons of the avocado sauce in the bottom of an 8x8" baking dish. Spoon about a quarter of the black bean mixture along the center of one of the tortillas, and roll tightly. Lay in the baking dish seam-side down, and repeat with the remaining tortillas and black beans. Cover with the remaining avocado sauce, and top with the last of the grated cheddar, and a few slices of tomato. Bake for around 45 minutes, or until the cheese is nicely melted and the tortillas are slightly crisp.

Original recipe found here.

Chicken Enchilada Stuffed Zucchini

I've been cooking meals and making veggies like crazy, but I haven't tried too many NEW recipes since school started. I've got another AMAZING dinner for you. I promise you won't even miss the tortillas! DE-licious!!

I also cooked my chicken in the crock pot during the day, so I just had to shred it when I got home.

1 lb chicken breast, boneless skinless, cut in small pieces (or shredded cooked chicken)
1 tsp olive oil (or spray)
3-4 large zucchini
1 c mushrooms, diced
2 oz red-fat cheddar cheese
1/2 c red enchilada sauce
1/2 tsp cumin
1 tsp oregano
salt and pepper to taste
parsley or green onions for garnish

Preheat oven to 400 degrees. Cut the zucchini in half, lengthwise. Using a small spoon scoop out the flesh. Chop up the zucchini flesh and mushrooms. In a skillet add the tsp of olive oil and heat. If you're using cooked shredded chicken, add zucchini flesh, mushrooms and chicken to the skillet together. (Otherwise add the chicken first and cook until no longer pink. To it add the chopped up zucchini flesh and mushrooms.) Season with salt and pepper, cumin and oregano.

Spoon the chicken mixture into each zucchini boat, stuff them well, there shouldn't be any mixture left. Spoon some of the enchilada sauce over each zucchini, dividing the sauce equally. Sprinkle each zucchini with cheese.

Place zucchini on a baking sheet and cover with aluminum foil. Bake covered for about 30 to 40 minutes or until zucchini is cooked through. Garnish with green onions or parsley.

Original recipe found here.

Here's a pic of "the spread" and my plate for dinner. I know you all wanted to see it. ;)

Creamy Baked Tacos (Weight Watchers Recipe)

YUM! This was delicious! I don't know what makes these different from enchiladas... but they called them tacos... so I am too. Also, I'm not including this in the ingredients, but I did grate a tiny bit of pepper jack cheese over the top.

1 lb very lean ground beef
1 pkt low-sodium taco seasoning
1 green bell pepper, seeded & chopped
1 medium onion, chopped
1 tbsp minced garlic
salt/pepper
1/4 c water
8 tortillas (low carb 60 cal)
1 c shredded fat-free cheddar cheese, divided
1 can red-fat cream of mushroom soup
1/2 c hot taco sauce
1/3 c skim milk

Preheat oven to 325 degrees. Spray a 9x12" cooking dish with spray. In a large non-stick skillet, cook meat with onion, garlic and bell pepper until browned; drain fat well, then return to skillet. Add in the taco seasoning mix and water and simmer over medium-low heat stirring for 5-10 minutes. Remove from heat and stir in 1/2 c cheese.

Divide meat mixture between 8 tortillas. Roll them up and place seam side down in the baking dish. Sprinkle remaining 1/2 c cheese over tacos. In a bowl, mix together the taco sauce, soup, and milk. Pour over tacos. Bake 20 minutes.

Original recipe found here.

Skinny Baked Burritos

These are incredible! For being low cal (about 270 for 1 burrito) they are so creamy and delicious. I couldn't even tell I used ground turkey. This is a must-make!

1 lb ground turkey
1 pkt reduced sodium taco seasoning
Monterey cheese, 8 oz – grated
1 can fat free cream of mushroom soup
1/2 c fat free sour cream
4oz (half a jar) taco sauce, mild (I used hot)
8 low carb tortillas (I found 60 cal ones)

Brown ground turkey and add taco seasoning and cook according to package directions. Mix together the can of soup, sour cream and taco sauce. Spoon and smooth 1/3 of the soup mixture into a 9x13" baking dish.

Divide meat mixture evenly between the tortillas - about 2-3 tablespoons per tortilla. Sprinkle cheese on top of meat in shell (save about 1/2 – 3/4 cup cheese.) Roll/Fold tortillas burrito-style.

Place into pan seam side down (or they will unroll and things will get messy. Spread rest of soup mixture onto the shells and top with the rest of the cheese. Bake at 350°F for 20-25 minutes until bubbly and cheese is melted.

Original recipe found here.

"Skinny" Sour Cream Enchiladas

Tried another enchiladas recipe and it's a winner for sure. These are so delicious and creamy. Yum!

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbsp. fresh chopped cilantro (1/2 tbsp dried)
2 1/2 cups cooked shredded chicken breast
1 can Rotel
1 c chopped onions (optional)
8 low carb tortillas
1 c shredded pepper jack and colby cheese blend
1 can diced green chiles

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Fill each tortilla with chicken mixture and sprinkle some cheese on top. Roll the tortilla up and place seam side down in a 9x11 dish sprayed with cooking spray. Pour/Spread the sour cream sauce over enchiladas. Top with the remaining cheese

Bake at 350°F for 30 minutes until bubbly and cheese is melted. I topped mine with green onions and served with Mexican rice.

Original recipe found here.

Light and Spicy Chicken Enchiladas

I love trying out new enchilada recipes! Here are a few I've tried in the past:

Bubble-Up Enchiladas - These aren't actually enchiladas... you use biscuits, ground turkey, and enchilada sauce, among other things. It's absolutely delicious!
Slow-Cooker Black Bean & Corn Enchiladas - These were awesome! I liked that they were meatless too. I'd like to try them in the oven this summer, while I have time!
"Skinny" Chicken Enchiladas - This recipe is actually really similar to this one! The sauce is a bit different, and these are less spicy. Yummy!
Spicy Avocado Chicken Enchiladas - We absolutely loved these!!!! Spicy and delish.

So, today's recipe is also "skinny" enchiladas! Like I said, it's similar to the above "skinny" chicken enchilada recipe... but for some reason I am blown away by this one, and honestly I can't remember the one I made in the past too well! So I think I will call these Light & Spicy Chicken Enchiladas.

** One last thing - I boiled my chicken breasts and then shredded them in my mixer! Check it out here if you haven't seen this yet. It worked like a charm!

Sauce:

2 cloves of garlic, minced

2 tbsp chipotle chilis in adobo sauce

1-1/2 cups tomato sauce

1/2 tsp chili powder

1/2 tsp ground cumin

3/4 cup fat-free chicken broth

Salt and fresh pepper to taste

Chicken:
cooking spray

2 chicken breasts, cooked and shredded

1 cup diced onion

2 cloves of garlic, minced

1/4 cup fresh cilantro

1 tsp. cumin

1/2 tsp dried oregano

1 tsp chili powder

1/3 cup chicken broth

1/2 cup tomato sauce

8 (6-inch) reduced carb flour tortillas (or whatever kind!)

1 cup shredded low-fat Mexican cheese

Nonstick cooking spray

In a medium saucepan, spray oil and saute garlic.  Add chipotle chilis in adobo sauce, tomato sauce, chili powder, cumin, chicken broth, salt and pepper.  Bring to a boil.  Reduce the heat to low and simmer for 5-10 minutes.  Set aside until ready to use, and preheat oven to 400 degrees. 

Spray a medium skillet with cooking spray and heat over medium-high heat.  Saute onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes.  Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray.  Put 1/3 cup chicken mixture into each tortilla and roll it.  Place in baking dish seam side down.  Top with sauce and cheese.  Cover with foil and bake in the oven on the middle rack for 25 minutes. Top with green onions! I served with Mexican rice.

Original recipe found here.

Spicy Avocado Chicken Enchiladas

These were amazing. So creamy and delicious. The original recipe called for one serrano pepper, but I used two. I took some of the seeds out, but left some as well. Depending on how much spice you like, that's how many peppers you should use.

Sauce:
1 tbsp light butter
1 serrano pepper, minced
2 garlic cloves, minced
1 tbsp flour
1 c fat free chicken broth
1 tsp cumin
1/4 tsp salt
1/4 tsp ground pepper
1/4 c chopped cilantro
1 c medium salsa verde
1/2 c fat free sour cream

Enchiladas:
2-3 c chopped cooked chicken breasts (about 3 breasts)
8 oz Monterrey Jack Cheese, shredded & divided
1 small yellow onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas

Preheat oven to 375 degrees. In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

In a large bowl, combine cooked chicken (I cubed mine), 3/4 of the cheese, diced onion, and chopped avocado. Spray a 9x13" baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken mixture to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 20-25 minutes or until bubbling. Serve immediately.

Original recipe found here. 

"Skinny" Chicken Enchiladas!

You would NEVER think this is a light dish! At only about 150 calories per enchilada, you can't beat this recipe. It calls for shredded chicken... you can cook the chicken however you want before you shred it... I just boiled it because I was kind of short on time. This recipe comes from Eat Yourself Skinny and she's got tons of awesome, healthy recipes over there.

For the sauce:

2 cloves of garlic, minced

1 can diced green chilis

1-1/2 cups tomato sauce

1 tsp. southwest chipotle seasoning (Mrs. Dash)

1/2 tsp. ground cumin

3/4 cup fat-free chicken broth

Salt and fresh pepper to taste

For the chicken:
1 tsp. vegetable oil

2 chicken breasts, cooked and shredded

1 cup diced onion

2 cloves of garlic, minced

1/4 cup fresh cilantro

Salt

1 tsp. cumin

1/2 tsp. dried oregano

1 tsp. southwest chipotle seasoning (Mrs. Dash)

1/3 cup chicken broth

1/2 cup tomato sauce

8 (6-inch) reduced carb whole wheat flour tortillas

1 cup shredded low-fat Mexican cheese

Nonstick cooking spray

In a medium saucepan, spray oil and saute garlic.  Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce the heat to low and simmer for 5-10 minutes.  Set aside until ready to use, and preheat oven to 400 degrees. 

Heat the vegetable oil in a medium skillet over medium-high heat.  Saute onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, tomato sauce, chicken broth, and cook 4 to 5 minutes.  Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray.  Put 1/3 cup chicken mixture into each tortilla and roll it.  Place in baking dish seam side down.  Top with sauce and cheese.  Cover with foil and bake in the oven on the middle rack for 20 minutes. Remove foil, add scallions, and cook an additional 5-10 minutes.

Black Bean and Corn Enchiladas (Oven or Slow-Cooker)

Update 8/27/17: I finally updated this recipe and took new pictures! I think I've made these hundreds of times since I originally posted this recipe back in 2012!

Update 4/18/13: This recipe was originally posted as just a slow-cooker recipe. While these are great in the slow cooker, I have since made them several times in the oven, and I found I prefer to bake them. So now this recipe has directions for both the slow-cooker, but also the oven (which is the way I prefer them). Don't get me wrong, they're still great in the slow-cooker!

You will need the same ingredients whichever way you prepare them, except for you'll only need 1 jar of salsa if you bake them in the oven.

1 small onion, diced (I use red onion)
1 small bell pepper, diced (any color)
1 can black beans, 16 oz, drained and rinsed
1 c frozen corn
2 tsp chili powder
1 tsp cumin
1 tsp salt
2 cups cheese, shredded/divided (I usually buy the 2% shredded Mexican)
2 jars of your favorite salsa (16 oz each) (or only 1 jar if baking in oven)
8 ten inch flour tortillas (or you can use corn tortillas)

If preparing in oven:
In a large skillet over medium heat, spray, and add onion and bell pepper. Saute about 2-3 minutes. Add black beans, corn, and spices. Stir and cook an additional 2-3 minutes until heated through. Remove from heat, then add a cup of the cheese, and about 1/2 c salsa.

Pour about a 1/2 cup of salsa into the bottom of a sprayed 9x13" baking dish and spread around. Scoop the black bean mixture into a tortilla, roll it, and place in dish. Repeat with the rest of the tortillas and mixture. Pour the rest of the jar of salsa over the top of the enchiladas. You should have some of the bean/corn mixture left, so just sprinkle that on top. Cover with foil and bake at 400 degrees for 20 min. Serve with whatever extras you like. I always use a little light sour cream.


If preparing in slow-cooker:
In a bowl, mix together the onion, bell pepper, black beans, corn, chili powder, cumin, and salt, and 1/2 a cup of the cheese. Pour about a cup of salsa (half the jar) into the bottom of crock pot and spread around. Scoop the black bean mixture into a tortilla, roll it, and nestle it into the bottom of the crock pot. Repeat with 3 more enchiladas, Pour another cup of salsa over this layer and sprinkle it with about 1/2 c of cheese. Repeat by rolling 4 more enchiladas and creating a second layer, then topping again with remaining salsa and cheese.

Cover and cook on low for 6 hours. You can also cook on high for 2-4 hours, which is supposed to be a little better than cooking on low. I did low because I let it cook while I was at work.

Original recipe found here.

Our fave tortillas - only 70 cal!

Right before I popped them in the oven.