Massachusetts WIC Program

This recipe was provided by Massachusetts WIC

3.67 from 3 votes
Microwave Beef Enchiladas
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins
Quick and zesty enchiladas
Course: Main Dish
Servings: 6 enchiladas
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1-2 cups chopped spinach
  • 3/4 cup shredded cheddar cheese plus 1/4 cup for garninsh
  • 1/2 cup plain yogurt
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 whole wheat or corn tortillas
  • sliced green onions for garnish
  • For the Enchilada Sauce
  • 1 15 oz can low-sodium tomato sauce
  • 1/4 cup water
  • 1 minced garlic clove
  • 1 1/2 tsp chili powder
  • 1/2 tsp oregeno
  • 1/4 tsp cumin
  1. Crumble beef into a 2-quart microwave-safe casserole pan and stir in the chopped onion. Cover loosely and microwave on high for 4-6 minutes until the beef reaches 155°F. Stir every 2 minutes.
  2. Once the meat is cooked, stir to break up the meat and drain the extra fat into a spare bowl and throw away when cool.
  3. Stir in the spinach, cheese, yogurt, salt and pepper. Cover and set aside.
  4. Warm tortillas in the microwave if desired.
  5. Spoon 1/3 cup filling into the center of each tortilla and fold up. Lay flat in the casserole pan with the seam facing down.
  6. Mix all ingredients for the enchilada sauce in a microwave-safe container. Cover and Microwave on high for 4-6 minutes, stirring every couple of minutes.
  7. Pour sauce over tortillas, cover, and microwave again on high for 2-4 minutes.
  8. Garnish with shredded cheese.
  • Try using ground turkey instead of beef
  • Add extra vegetables such as chopped tomatoes or peppers
  • Try different types of shredded cheese
  • Add red pepper flakes for a little spice
  • This can also be made on the stove top using a sauté pan
  • Use frozen or fresh spinach

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