If you’re looking for a quick easy supper try these zesty enchiladas. You won’t be disappointed! Who said good food can’t come fast? So skip the drive-through! 

Makes 7 enchiladas

Reheat oven to 350°

Ingredients:

1/2 cup shredded Mexican blend cheese

7 reduced carb whole wheat tortillas (28g each) 

1/3 to 1/2 pound of ground beef 93/7  (Or vegetarian soy crumbles)

1/3- 1/2 bag of frozen Birds Eye Southwest Style Protein Blend (12.7 ounce bag)

1 cup of Enchilada sauce

1-2 tsp cholula

2 tsp taco seasoning (penzeys or mrs dash if you need low sodium version) 

Directions:

Pre-heat oven to 350° 

1. Spread 1/3 cup of enchilada sauce on the bottom of a oven safe dish. Set side. 
2.  Brown meat in skillet on medium heat. Sprinkle meat with taco seasoning. Make sure to brown until no pink remains. Add in protein blend veggies. Cook until veggies are soft.

3. Add about 1/4 cup of protein mix into each tortilla. Roll the tortilla up and place the folded side down on into the enchilada sauce. Repeat until no tortillas or filling remains. Pour remaining enchilada sauce and cholula sauce over tortillas.

4. Sprinkle with cheese and bake at 350 degrees for 15 minutes or until cheese melts.