Beef Enchiladas

Beef Enchiladas

Servings: 4

1 lb ground beef

1 can diced green chilis

1 tbsp chili powder

1 tsp ground cumin

1 tsp paprika

1 tsp salt

½ tsp garlic powder

½ tsp onion powder

¼ tsp pepper

1/8 tsp cayenne

¼ cup beef broth

2 cups Colby Jack cheese, shredded

12 large slices roast beef lunchmeat

1 cup enchilada sauce (https://ketowithcindy.blogspot.com/2019/04/enchilada-sauce.html)

1.   Preheat oven to 350F.

2.   Brown ground beef in a medium skillet over medium-high heat.

3.   Add diced green chilis and spices to skillet. Stir until combined and cook 3-5 minutes

4.   Add beef broth to skillet and cook until nearly all liquid has cooked out.

5.   Spoon ¼ cup enchilada sauce in the bottom of a 9x13 baking dish and spread evenly.

6.   Lay out 4 lunchmeat slices. Spoon beef mixture down the center of the lunchmeat then top with some cheese. Roll lunchmeat around filling and place seam side down in baking dish. Continue until all lunchmeat has been rolled.

7.   Pour remaining enchilada sauce over enchiladas in baking dish. Top with remaining cheese.

8.   Bake 25-30 minutes until cheese is melted and enchiladas are heated through.

Nutrition: 597 calories; 36g fat; 184mg cholesterol; 1706mg sodium; 204mg potassium; 8g carb; 4g fiber; 0g sugar; 58g protein