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Tex Mex Diabetes Cooking Review photo of an enchilada

Tex-Mex Cheese Enchiladas

This recipe is reprinted with permission from the cookbook "Tex-Mex Diabetes Cooking" by Kelley Cleary Coffeen. 

Course Main Course
Cuisine Mexican
Keyword diabetes cooking
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 enchiladas
Calories 220 kcal
Author Kelley Cleary Coffeen

Ingredients

Tex-Mex Cheese Enchiladas

  • 3 cups shredded 50% reduced fat sharp cheddar cheese, divided
  • 12 6 inch Corn Tortillas, warmed
  • 1 1/2 cups Tex-Mex Chile Gravy (see below)
  • 1 cup shredded reduced fat Monterey Jack cheese
  • 1 cup fat free sour cream
  • 4 green onions, mostly green part, minced
  • 1/2 cup sliced black olives

Tex-Mex Chile Gravy

  • 1/4 cup olive oil
  • 1/4 cup whole wheat flour
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cumin
  • 2 Tablespoons chili powder
  • 1/8 tsp cayenne
  • 2 cups low-sodium beef broth

Instructions

Tex-Mex Chile Gravy

  1. In a large skillet, heat oil over medium heat.

  2. Lower heat, add flour, and stir continuously until the roux turns a light brown.

  3. Add the black pepper, garlic powder, salt, cumin, chili powder, and cayenne and continue to cook for 1 minute, stirring constantly.

  4. Slowly add broth, stirring until the sauce thickens.

  5. Turn heat to low and let sauce simmer for 10-15 minutes.  Add water 1 Tablespoon at a time to adjust to the desired thickness.

Tex-Mex Cheese Enchiladas

  1. Preheat oven to 350°F and lightly coat a 13 x 9 inch glass baking dish with cooking spray.

  2. Place 1/4 cup cheddar cheese at end of tortilla.  Roll up tortilla and place seam side down in the baking dish.  Repeat with remaining tortillas.

  3. Spray rolled enchiladas with cooking spray and top evenly with gravy and Monterey Jack cheese.
  4. Bake until enchiladas are heated through and cheese is melted, about 20-25 minutes.  Serve garnished equally with sour cream, onions, and olives.

Recipe Notes

I topped my enchiladas with shredded lettuce, olives, diced tomatoes and avocado slices.  I could not find fat free sour cream in my local grocery store, so I used a light variety and used a little less.