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Easy Beef Enchiladas

Flour tortilla enchiladas filled with ground beef, peppers and spinach. Topped with sour cream and served with spanish rice.
255 cals each!

These enchiladas are not authentic by any means but they are definitely delicious! I decided to use flour tortillas this time and it turned out amazing. Enchiladas are such a comfort food for me but I was sure to add in some veggies, too!


  • 1 pound ground beef (any ground protein will work)

  • 2 Bell peppers, diced

  • 6oz Pepper Jack Cheese

  • 8 to 10 Flour tortillas (I like the Mission Carb Balance ones, only 45 cals each)

  • 1 15oz can Enchilada Sauce

  • 1 Taco Seasoning Packet + any extra seasoning to taste)

  • 2 Cups Fresh Spinach, chopped

  • Optional: 3 to 4 Tbsp Taco Sauce

Toppings ideas: Sour cream, salsa, guacamole, diced tomatoes, cilantro


  1. Preheat oven to 350 degrees F.

  2. Brown your ground beef & bell peppers in a skillet with salt and pepper (I like to add some garlic powder, cumin and chili powder too!).

  3. Shred your cheese

  4. Once meat is browned, add in chopped spinach, taco seasoning packet and taco sauce if desired (I use this instead of water like the taco packet says) mix well

  5. To a greased glass baking dish add about 1/2 cup enchilada sauce to the bottom of the dish

  6. Start rolling up your enchiladas with a few spoonful's of the beef and a pinch of cheese, until all of them mixture is gone (or save some for nachos tomorrow ;) )

  7. Pour over the rest of the enchilada sauce and top with remaining cheese

  8. Bake covered at 350 degrees for 25 to 30 minutes, serve with sour cream or guacamole!

I made 8 enchiladas at 255 cals each (20g protein!)

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