Massachusetts WIC Program

This recipe was provided by Massachusetts WIC

Microwave Beef Enchiladas

Quick and zesty enchiladas
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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


  • 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.
  • 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.
  • Stir in the spinach, cheese, yogurt, salt and pepper. Cover and set aside.
  • Warm tortillas in the microwave if desired.
  • 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.
  • 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.
  • Pour sauce over tortillas, cover, and microwave again on high for 2-4 minutes.
  • 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