Fitness Minutes: (6,253)
1/22/14 12:28 P
When I make my enchiladas, I use the small tortillas that are about 90 calories each. For the filling I use veggie meat crumbles (I like the ones from Trader Joes, in the refrigerated section), broccoli, onions and peppers. I cut everything up small so it's easier to fill the tortillas. I probably use about 1/2 cup total cheese for the whole recipe, the cheese inside as well as on top of the enchiladas. Skip the rice and you'll save a ton of calories. Also you can eat the enchilada on top of a salad, and it will be super filling.
Fitness Minutes: (23,601)
843 1/22/14 8:01 A
Saute mushrooms and zucchini and add to your filling. Or peppers and onions. Cut the cheese and rice in half, or sub a better-for-you grain like quinoa.
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Fitness Minutes: (0)
37 1/22/14 7:51 A
I agree with changing the flour to corn, not just for calories but it's better for you. Or maybe you can try a whole wheat one? I also second the you don't have to use a whole serving thing. I have some granola from naturebox that I like on my yogurt. A serving is 3/4 cup at 250 cals. I break that down and use a small 1/8 cup totalling about 43 cals. That meal you make sounds really yummy! I might have to try it!
Fitness Minutes: (54,261)
19 1/21/14 5:48 P
Thanks everyone for your suggestions!
I'm heading to the grocery store soon and will be on the look out for corn and whole wheat tortillas
Did you mean burritos rather than enchiladas? Enchiladas use corn tortillas pretty much by definition, and the tortillas are covered in sauce-- the word enchilada literally means chile-covered (tortilla.) You didn't mention the sauce in your ingredients.
Either way, I agree with the suggestions from other posters to switch tortilla types (your roommates probably wouldn't even notice if these were real enchiladas, because the sauce disguises the tortillas) and to replace the rice with miscellaneous veggies. If the roomies aren't vegetarian, putting in grilled mushrooms will help them not to miss the meat. If you want to be authentic and you have access to a wide variety of produce, you could toss in a few nopalitos-- they're very healthy, and in a spicy dish with lots of ingredients, they don't stand out as "weird" or "exotic."
1/20/14 11:54 A
I like corn tortillas for enchiladas as well. How about cutting the rice and eating 2 vegetable enchiladas. Zucchini, corn, beans, tomatoes, onions, peppers with 1/2 the cheese and some sauce would be really good, filling, and lower calorie. I actually made an enchilada casserole with those ingredients plus sour cream over the weekend and it was really good and less than 500 calories.
Maybe try filing them with 1/4 pound ground turkey (I use Jennie O Ground 99 percent fat free turkey) 120 calories for 4 ounces 1/3 cup fat free refried beans ( There are 100 calories in a 1/2 cup serving of Rosarita Fat Free Refried Beans) Chopped green or red peppers and chopped onions or scallions A little taco seasoning mix Some low sodium cheese like Kraft Shredded Part Skim Mozzarella 1/2 Cup- 80 Calories La Tortilla Factory Whole Wheat Tortillas...Only 50 calories per tortilla, 3 grams of net carbs and a whopping 7 grams of fiber.
Probably can knock off 100 calories and enjoy 2.
Fitness Minutes: (1,946)
63 1/20/14 11:02 A
I'd be more likely to have two small whole wheat tortillas. I've found them at the grocery store for 80 cal/tortilla. Maybe also add some tomatoes!
1/20/14 10:54 A
saute some onions and/or bell peppers in minimal oil, and use that to "bulk up" your enchilada.
Corn tortillas are lower in calories and tbh are better for enchiladas (they kind of soak up the sauce, rather than going all wet and gummy like flour tortillas can do).
Don't bother with the rice. Enchilada is already starchy enough with the wrap and the beans... rice is just extra calories.
Two smaller enchiladas baked in an individual serving dish (think of one of those oval "lasagne dishes" they sometimes use in restaurants) will have the appearance of a "full portion." Sometimes, appearances are everything. Making your smaller dinner APPEAR normal-size can really help. I second whoever said bulk up the rest of your plate with something else that is low-cal - salad or veg.
Goal 1 - break 200 (46 pounds lost)**DONE** Goal 2 - leave obesity behind (BMI 29.9, at 185#) **DONE** Goal 3 - BMI = Normal (154# or less)
1/20/14 10:26 A
One of the things that took me a little while to get through my head was, just because a serving size is (whatever size the package says) doesn't mean I "have to" eat that much. For example, you can eat half the serving size. Instead of a 1/4 cup, use 1/8 cup (if you don't have an 1/8 cup measure, it's the same as 2 tablespoons). Then in the Tracker if it lists "one serving" you can change it to .5, which is half.
Another thing that might help, in addition to cutting some calories from the enchiladas, would be to beef up (so to speak) the meal by adding a side of low-starch vegetables or a salad. Once a week, I wash and peel and slice whatever I have on hand, and store them in the fridge, ready to use. And I keep low-starch veggies in the freezer too, ready to microwave.
Ruth in Cookeville, TN Central Time Zone
Promise me you'll always remember: You're braver than you believe, and stronger than you seem, and smarter than you think - Christopher Robin to Pooh
Fitness Minutes: (54,261)
19 1/20/14 10:12 A
Thanks for the tips, LEC358. I use 1/4 cup cheese because that's the serving size.
I really like the idea of sizing down the tortilla (and I can't believe I never thought of that!). My roommates don't like corn tortillas but I can either buy my own or use the tortillas we use for tacos for enchiladas. The other problem is that these aren't really filling and I often find myself wanting to eat a 2nd enchilada.
Fitness Minutes: (6,555)
1/20/14 9:53 A
1/4 cup of cheese is a lot of cheese, not gonna lie. I use about half that when making enchiladas. Try substituting corn tortillas for flour, and maybe using smaller tortillas?
Also, 500 calories for a dinner meal isn't terrible as an occasional thing.
Edited by: LEC358 at: 1/20/2014 (09:54)
Fitness Minutes: (54,261)
19 1/20/14 9:35 A
My roommates and I have a handful of go-to recipes that we make when we can't think of anything else to make. We end up making enchiladas once a week/once every other week. I've been trying to figure out ways to make them healthier and lower the calorie count because they seem to disrupt my tracker and through me off track.
Can you think of any ways to improve this recipe? I'm a vegetarian but I do use Morningstar crumbles for protein in other meals.
Each enchilada is made up of: - 1 10-inch flour tortilla - 1/4 cup reduced fat shredded cheese - 1/4 cup reduced sodium black beans - 1/3 cup brown rice (sometimes if I have the time to make rice) Totaling 500 calories!
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