Stay Fit Mom Single Serve Enchiladas

30 mins
Serves 1
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Directions

  1. 1Place five individual glass casserole dishes on a baking sheet.
  2. 2Place five individual glass casserole dishes on a baking sheet.
  3. 3Place five individual glass casserole dishes on a baking sheet.
  4. 4Pour enchilada sauce into the bottom of each dish.
  5. 5Pour enchilada sauce into the bottom of each dish.
  6. 6Pour enchilada sauce into the bottom of each dish.
  7. 7Heat corn tortillas over a gas burner or griddle until slightly charred.
  8. 8Heat corn tortillas over a gas burner or griddle until slightly charred.
  9. 9Heat corn tortillas over a gas burner or griddle until slightly charred.
  10. 10Place one tortilla in each dish on top of the sauce.
  11. 11Place one tortilla in each dish on top of the sauce.
  12. 12Place one tortilla in each dish on top of the sauce.
  13. 13Add a scoop of fat-free pinto beans to each tortilla.
  14. 14Add a scoop of fat-free pinto beans to each tortilla.
  15. 15Add a scoop of fat-free pinto beans to each tortilla.
  16. 16Spread the beans evenly.
  17. 17Spread the beans evenly.
  18. 18Spread the beans evenly.
  19. 19Dice yellow and zucchini squash.
  20. 20Dice yellow and zucchini squash.
  21. 21Dice yellow and zucchini squash.
  22. 22Distribute the diced squash evenly over the beans in each dish.
  23. 23Distribute the diced squash evenly over the beans in each dish.
  24. 24Distribute the diced squash evenly over the beans in each dish.
  25. 25Cook riced cauliflower in the microwave.
  26. 26Cook riced cauliflower in the microwave.
  27. 27Cook riced cauliflower in the microwave.
  28. 28Add a layer of cooked riced cauliflower to each dish.
  29. 29Add a layer of cooked riced cauliflower to each dish.
  30. 30Add a layer of cooked riced cauliflower to each dish.
  31. 31Add shredded beef mixed with hatch green chilies to each dish.
  32. 32Add shredded beef mixed with hatch green chilies to each dish.
  33. 33Add shredded beef mixed with hatch green chilies to each dish.
  34. 34Top with a spoonful of plain non-fat Greek yogurt.
  35. 35Top with a spoonful of plain non-fat Greek yogurt.
  36. 36Top with a spoonful of plain non-fat Greek yogurt.
  37. 37Add another layer of enchilada sauce.
  38. 38Add another layer of enchilada sauce.
  39. 39Add another layer of enchilada sauce.
  40. 40Place another corn tortilla on top.
  41. 41Place another corn tortilla on top.
  42. 42Place another corn tortilla on top.
  43. 43Spread more pinto beans on the second tortilla layer.
  44. 44Spread more pinto beans on the second tortilla layer.
  45. 45Spread more pinto beans on the second tortilla layer.
  46. 46Add more diced squash.
  47. 47Add more diced squash.
  48. 48Add more diced squash.
  49. 49Add more riced cauliflower.
  50. 50Add more riced cauliflower.
  51. 51Add more riced cauliflower.
  52. 52Layer with more shredded beef.
  53. 53Layer with more shredded beef.
  54. 54Layer with more shredded beef.
  55. 55Add another dollop of Greek yogurt and more enchilada sauce.
  56. 56Add another dollop of Greek yogurt and more enchilada sauce.
  57. 57Add another dollop of Greek yogurt and more enchilada sauce.
  58. 58Sprinkle reduced-fat cheese generously over each bowl.
  59. 59Sprinkle reduced-fat cheese generously over each bowl.
  60. 60Sprinkle reduced-fat cheese generously over each bowl.
  61. 61Bake the enchilada bowls in an oven at 350 degrees Fahrenheit for 30 minutes.
  62. 62Bake the enchilada bowls in an oven at 350 degrees Fahrenheit for 30 minutes.
  63. 63Bake the enchilada bowls in an oven at 350 degrees Fahrenheit for 30 minutes.
  64. 64Remove from oven and garnish with fresh cilantro and sliced avocado.
  65. 65Remove from oven and garnish with fresh cilantro and sliced avocado.
  66. 66Remove from oven and garnish with fresh cilantro and sliced avocado.

Ingredients

  • 18 ounces cooked, shredded beef
  • 18 ounces cooked, shredded beef
  • 18 ounces cooked, shredded beef
  • 0.25 cup hatch green chilies mixed in
  • 0.25 cup hatch green chilies mixed in
  • 0.25 cup hatch green chilies mixed in
  • 10 corn tortillas
  • 10 corn tortillas
  • 10 corn tortillas
  • 1.25 cups fat free pinto beans
  • 1.25 cups fat free pinto beans
  • 1.25 cups fat free pinto beans
  • 1 yellow squash, diced
  • 1 yellow squash, diced
  • 1 yellow squash, diced
  • 1 zucchini squash, diced
  • 1 zucchini squash, diced
  • 1 zucchini squash, diced
  • 12 oz. rised cauliflower, cooked
  • 12 oz. rised cauliflower, cooked
  • 12 oz. rised cauliflower, cooked
  • 10 T. plain non fat Greek yogurt
  • 10 T. plain non fat Greek yogurt
  • 10 T. plain non fat Greek yogurt
  • 28 oz. enchilada sauce
  • 28 oz. enchilada sauce
  • 28 oz. enchilada sauce
  • 5 oz. reduced fat cheese
  • 5 oz. reduced fat cheese
  • 5 oz. reduced fat cheese
  • cilantro
  • cilantro
  • cilantro
  • avocado
  • avocado
  • avocado

Equipment

glass bowlsbaking sheettongschopping boardknifevegetable dicermicrowaveovenoven mitts

Tips

  • All recipes can be found in the MyFitnessPal food database for easy logging.
  • The recipes are high in protein, easy to make, and call for everyday ingredients.
  • If you track your calories or macros, all of them are listed in the cookbook and can be found in the MyFitnessPal food database for easy logging.
Stay Fit Mom Single Serve Enchiladas | Clip Recipe