Steak Enchiladas (low carb)


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Steak Enchiladas (low carb)
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Mexican Latino
Healthy Dishes Low-Carb
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Rub steak with fajita spices and sear both sides on high heat. Allow to cool for at least 20 minutes. Preheat oven to 375F.
  2. Divide the square of Lavash bread into four smaller squares. Slice the cooled steak against the grain and divide into four euqal portions, then place each portion on the squares of bread. Position the steak on front third of bread. Now top each with 1/2 teaspoonful of chipotle chile pepper puree (if using), and about one ounce of shredded cheese. Carefully roll the bread, stuffing the steak mixture inside.
  3. Spray a oven-proof baking dish with olive oil. Pour a small amount of enchilada sauce into dish. Place steak rolls in dish. Top with remaining enchilada sauce and shredded cheese. Bake for 45 minutes until bubbly and browned nicely on top.
Recipe Notes

Per Serving (excluding unknown items): 366 Calories; 25g Fat (62.5% calories from fat); 28g Protein; 6g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 609mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 3 Fat. Serving Ideas : Serve with Mexican Style cauliflower rice.

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