Low Sodium Cheese Enchiladas

Satisfy your Mexican food cravings guilt-free with this flavorful recipe for Low Sodium Cheese Enchiladas! Perfect for a heart-healthy diet, these enchiladas showcase tender corn tortillas filled with a creamy low-sodium Mexican cheese blend and drenched in a robust, homemade enchilada sauce made from low-sodium tomato sauce, vegetable broth, and aromatic spices like chili powder and cumin. With a quick 20-minute prep time and a bubbly, cheesy finish in the oven, this dish is as simple as it is delicious. Garnished with fresh cilantro and crunchy green onions for a burst of freshness, these enchiladas are perfect for family dinners or meal prep. Enjoy all the bold, comforting flavors of traditional cheese enchiladas while keeping the sodium in check!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 pieces Corn tortillas
• 2 cups Low-sodium tomato sauce
• 1 cup Low-sodium vegetable broth
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 2 cups Low-sodium Mexican blend cheese, shredded
• 4 tablespoons Green onions, chopped
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a medium saucepan, heat olive oil over medium heat. Add chili powder, cumin, garlic powder, onion powder, and black pepper. Stir and cook for about 1 minute until the spices are fragrant.

Step 3

Stir in the low-sodium tomato sauce and low-sodium vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally. This will be your enchilada sauce.

Step 4

Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds until they are warm and pliable. This will prevent them from cracking when you roll them.

Step 5

Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.

Step 6

Fill each tortilla with approximately 2-3 tablespoons of shredded low-sodium Mexican blend cheese. Roll each tortilla tightly and place seam side down in the prepared baking dish.

Step 7

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly coated.

Step 8

Sprinkle the remaining cheese over the top of the enchiladas.

Step 9

Bake in the preheated oven for about 20 minutes or until the cheese is melted and the sauce is bubbly.

Step 10

Remove from the oven and let it cool for a few minutes before serving.

Step 11

Sprinkle chopped green onions and fresh cilantro over the top for garnish.

Step 12

Serve warm and enjoy your low sodium cheese enchiladas!

Nutrition Facts

Serving size	(1644.1g)

Amount per serving	% Daily Value*
Calories	2753.1

Total Fat 111.5g	0%
Saturated Fat 46.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 200mg	0%
Sodium 1022.1mg	0%
Total Carbohydrate 350.5g	0%
Dietary Fiber 58.3g	0%
Total Sugars 46.8g
Protein 104.5g	0%

Vitamin D 48.0IU	0%
Calcium 2061.3mg	0%
Iron 16.7mg	0%
Potassium 3032.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 14.8%

Carbs: 49.7%