These High Protein Cheesy Beef Enchiladas with Cilantro-Lime Crema will take your taste buds to a whole new level! They’re the perfect easy dish for the station or a large group and always a highlight in the kitchen. Typically, enchiladas pack on extra calories and fat from cheese and sauce, but I’ve lightened things up without compromising flavor. This version boosts the protein to a hearty 78g per serving, with only 35g of fat.
Picture yourself sinking a fork into tender, beef-filled tortillas smothered in rich, savory homemade enchilada sauce. Lean ground beef, pinto beans, and hatch chiles create a satisfying filling, while the zesty crema adds a refreshing twist. The sharp bite of pickled red onions will leave you craving just one more bite, and don’t even get me started on the gooey layer of fat-free cheddar cheese forming a crispy, golden crown over the dish!
Need something for the crew tonight? Follow along with me to make it here. These high protein cheesy beef enchiladas are always a station favorite, and they are just as loved at home. It strikes the perfect balance of bold, tangy flavors with a creamy finish, making each bite feel like a celebration. The homemade enchilada sauce, simmered with cumin, oregano, garlic, and a touch of apple cider vinegar, creates layers of depth. Each spoonful of cilantro-lime crema delivers vibrant freshness that cuts through the richness of beef and cheese, making it impossible to stop at just one bite. It’s a deliciously satisfying, protein-packed meal at 78g per serving—without sacrificing any flavor. Who says healthy can’t be indulgent?
Cheesy Beef Enchiladas
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Ingredients
Cilantro-Lime Crema
- 1 cup Greek yogurt
- 1/2 cup light mayonnaise
- 1 clove garlic
- 1 tsp onion powder
- 1/2 bunch cilantro
- 1 lime
Pickled Red Onions
- 1 red onion
- 1 cup water
- 1/2 cup white vinegar
- 1/4 cup white sugar
Enchilada Sauce
- 2 tbsp butter
- 2 tbsp flour
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tsp apple cider vinegar
Beef Mixture
- 2 lbs lean ground beef
- 1 yellow onion
- 4 clove garlic
- 1 tbsp butter
- 1 tsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 14 oz pinto beans
- 4 oz hatch green chiles
- 8 carb counter tortillas
- 1/2 cup fat-free shredded cheddar cheese
Instructions
Pickled Red Onions
- Slice 1 red onion into thin slices
- In saucepan, add 1 cup water, 1/2 cup white vinegar, 1/4 cup white sugar and a pinch of salt. Bring to a simmer to dissolve the sugar and salt
- In a small bowl, pour the pickling liquid over the red onions. Set aside
Cilantro-Lime Crema
- In a blender, add 1 cup Greek yogurt, 1/2 cup light mayonnaise, 1 tsp onion powder, 1 clove garlic, 1/2 bunch cilantro (including stems), the juice of 1 lime, salt and pepper
- Blend until smooth. Refrigerate and save for later
Enchilada Sauce
- In a medium saucepan over medium heat, melt 2 tbsp butter. Once melted, add 2 tbsp flour. Whisk together and cook for 1 minute to make a roux
- Slowly whisk in 3 cups beef broth. Bring to a boil, then reduce the heat to a simmer
- Add in 2 tbsp tomato paste, 1 tsp cumin, 1 tbsp dried oregano, 1 tbsp garlic powder, and 1 tsp apple cider vinegar. Cook for 5- 8 minutes to let flavors develop. Add salt and pepper as needed
Beef Mixture
- Preheat the oven to 350F
- Finely dice 1 yellow onion and 4 clove garlic
- In a large frying pan over medium heat, add 1 tbsp butter. Cook down the yellow onion and garlic for 2 minutes
- Add 2 lbs lean ground beef. Season with 1 tsp cumin, 1 tbsp garlic powder, 1 tbsp onion powder, salt and pepper
- Once the beef is cooked, transfer to a large mixing bowl. Mix in 14 oz pinto beans, 4 oz hatch green chiles, and 1/3 of the enchilada sauce
- In a baking dish, assemble 8 carb counter tortillas by spreading a spoonful of enchilada sauce on each tortilla and your beef mixture.Roll the tortillas and pack them tightly in the dish
- Cover the enchiladas with the remainder of the sauce. Top with 1/2 cup fat-free shredded cheddar cheese
- Bake in the oven for 30 minutes, or until bubbly and crispy
Plate
- Plate 2 enchiladas per plate. Drizzle the cilantro-lime crema on top. Garnish with freshly chopped cilantro and pickled red onions
