If you’ve been following me for a while, you already know these enchiladas have a permanent spot in my dinner rotation. ❤️ Swapping traditional tortillas for @Egglife Foods Egglife wraps keeps them incredibly high in protein while cutting back on calories and carbs, and honestly…I don’t miss the tortillas one bit. They’re cheesy, comforting, packed with lean beef and black beans, and finished with Greek yogurt, cilantro, chives, and pickled jalapeños. They’re the kind of meal that doesn’t feel like “diet food” at all. If you’re craving comfort food while trying to eat a little more protein, save this one for dinner this week! 445 calories & 53g protein per enchilada. High Protein, Low-Calorie Beef Enchiladas Serves: 6 Prep Time: 15 minutes Cook Time: 25-30 minutes Ingredients * 1½ lbs 96/4 extra lean ground beef, cooked * 6 Egglife Original Egg White Wraps * 6 Sargento Light String Cheese sticks * 1 (15 oz) can black beans, drained and rinsed * 1 24 oz jar Trader Joe’s Red Enchilada Sauce * ¾ cup water * 3 servings Kraft Fat Free Mozzarella * 3 servings Light Mexican Cheese Blend * Taco seasoning, to taste * Ground cumin, to taste Garnish * 2 individual containers plain nonfat Greek yogurt (or ~10 ounces) * Chopped cilantro * Chopped chives * Pickled jalapeños Optional toppings * Shredded lettuce * Diced avocado * Diced tomatoes * Green Onions * Fresh lime wedges Directions 1. Preheat your oven to 400°F. 2. Spread just enough enchilada sauce over the bottom of a 9x13-inch baking dish to lightly coat the bottom and prevent sticking. 3. In a bowl or measuring cup, stir together the remaining enchilada sauce with ¾ cup water to thin it slightly. Set aside. 4. Lay out one Egglife wrap and fill it with: * a scoop of cooked 96/4 ground beef * 1 Sargento Light String Cheese * a small scoop of black beans 5. Roll the wrap tightly into an enchilada and place it seam-side down in the prepared baking dish. Repeat with the remaining wraps until you have 6 enchiladas. 6. Don’t worry if you have beef and black beans left! Once the enchiladas are assembled, simply spoon the remaining beef and bean mixture into the empty spaces around and between the enchiladas in the baking dish. This way, every bit of the filling gets used (and every serving gets all that extra protein!). 7. Pour the thinned enchilada sauce evenly over the enchiladas and the extra beef and bean mixture. 8. Sprinkle the top with taco seasoning and cumin. 9. Sprinkle over the fat-free mozzarella followed by the light Mexican cheese blend. 10. Cover tightly with foil and bake for 20-25 minutes, or until everything is heated through. 11. Remove the foil and continue baking until the cheese begins to brown, or broil for 1-2 minutes for a bubbly, golden top. 12. Garnish with plain nonfat Greek yogurt, chopped cilantro, chopped chives, and pickled jalapeños, then serve and enjoy! Meg’s Tip ❤️ If you love that classic corn tortilla flavor, stir 1-2 tablespoons of masa harina into the enchilada sauce before pouring it over the enchiladas. It adds that authentic corn taste without changing the recipe much. Serving Ideas These are delicious with: * Quest Mexican Street Corn Protein Chips * Mexican street corn salad * Corn on the cob * Side salad * Cilantro lime rice for family members who aren’t watching calories Approximate Macros Per enchilada (recipe makes 6): Calories: 445 Protein: 53g Carbohydrates: ~20g Fat: ~8g (Macros include the Greek yogurt garnish.) #HighProteinMeals #LowCalorieRecipes #EasyDinnerIdeas #MealPrepRecipes #HealthyComfortFood - @meghanmerrigan