Healthy Recipe- Low-Carb Enchiladas

We love this recipe, and would make it even if we weren't living in Diabetesville. You can substitute chicken or turkey for the ground beef, if you like. I think the calories would be about the same, but it would be a little less fat. I don't calculate out the fat in my recipes because the cholesterol numbers are fine in my house, so it's not our priority. You can reduce the cheese, or use a low-fat cheese as well. One enchilada is a generous serving.

You'll have to pardon the *good china* in the pic.

Be sure to check the nutrition labels- some brands of low carb tortillas have fewer calories, and some brands of refried beans have more carbs. Shop around.

Also, this is not particularly spicy as written- you can add jalapeno slices, or spices, or other toppings as desired, just count the carbs.

Low-Carb Enchiladas

Serves 6

preheat oven 350 degrees, spray an 8" x 8" pan with nonstick spray

6- whole wheat, low-carb tortillas

1 lb 94% fat free hamburger, browned and drained, spiced as desired

1 can refried beans

1 can green enchilada sauce

1 cup shredded mozarella cheese

Pour half of the green enchilada sauce into the bottom of the pan

Divide the refried beans into 6 portions and spread on the tortillas

Divide the browned hamburger into 6 portions, and sprinkle on the tortillas

Divide the cheese in half, and sprinkle half of the cheese over the 6 tortillas

Roll the tortillas up and place them in the pan- they can be crowded

Top the rolled tortillas with the rest of the enchilada sauce and cheese

Bake for 30 minutes, or until the cheese melts and the sauce is bubbly.

Serve with lettuce, diced tomato, sliced black olives and lite sour cream

327 calories per serving, 16gr carb (without toppings)