Healthy Deconstructed Enchiladas Recipe

Deconstructed Enchiladas Recipe

Healthy Deconstructed Enchiladas Recipe

Deconstructed Enchiladas RecipeI don’t know about you, but Mexican food is my weakness. It is definitely my favorite food. During my weight loss journey I found ways to still enjoy my favorite types of food…but just made them work for me.  Deconstructed Enchiladas are perfect to meal prep, serve to your friends and family, and definitely helps me keep my Mexican food cravings at bay.  Since it is a cold day out, I figured I would cook up these Deconstructed Enchiladas and have a nice cozy fiesta at home…in my pajamas.

I believe in eating everything in moderation, so while I do not intentionally make all meals low carb ( I count calories) I do my best to make everything lower in calorie, lower in fat, and sometimes lower in carbs. That is just what works for me.  I will also weigh out the portion that works for me within my calories.  So what toppings you decide to add to these, or the amount you eat, is completely up to you.  I promise you, this recipe is still 100% delicious and I may be guilty of eating this at least once a week.  Sometimes I will add guacamole or avocado and maybe top it with some nonfat Greek yogurt or sour cream, shredded lettuce or tomatoes.  Sometimes I serve it up with a side of rice… sometimes I will even have a few chips and salsa on the side.

This is definitely one recipe, that you can enjoy multiple ways. I hope you love this recipe and meal as much as we love it. Make sure to comment down below if you try this one out and snap a pic so that I can see your creation! Now, let’s get this Fiesta started!

Healthy Deconstructed Enchilada Recipe
Rate this recipe
10 ratings

Prep Time: 7 minutes

Cook Time: 20 minutes

Total Time: 27 minutes

Category: Entree

Cuisine: Mexican

Yield: 8

Healthy Deconstructed Enchilada Recipe

A healthier version of a classic dish. These deconstructed enchiladas are lower in fat and calories but not in taste. This tasty dish is an excellent way to satisfy that Mexican food craving without the added calories of eating out.


  • 4 Street Size Corn tortillas
  • 2 10 oz Cans Enchilada Sauce (Las Palmas is my Favorite)
  • 1/2 cup Onion
  • 1/2 cup Bell Peppers (diced)
  • 2 cloves Garlic finely chopped
  • 2 pounds Lean Ground Turkey
  • Salt to taste
  • Pepper to taste
  • 1 tsp garlic powder
  • 1 tsp Onion powder
  • 1 15 oz can Pinto or Black Beans
  • 2 10 oz Cans Enchilada Sauce (Las Palmas is my Favorite)
  • 1 cup Low fat shredded Mexican cheese
  • avocado (optional)
  • Fat-free plain Greek yogurt or sour cream (optional)


  • Preheat oven to 425°F
  • Cut tortillas into Triangles
  • Dice onions, garlic, and bell peppers and set aside
  • In a non-stick skillet, saute diced onions and bell peppers. Add chopped garlic and continue cooking
  • After onion, bell pepper and garlic are cooked add in ground turkey, salt, pepper, onion powder, and garlic powder.
  • Cook turkey on medium-high heat until cooked completely. After the turkey is completely cooked add beans.
  • Open your favorite enchilada sauce and mix everything together making sure the entire mixture is covered in enchilada sauce. Make sure to save 1/2 of one can of sauce to add to the top of the dish after it is in the baking dish.
  • Pour the mixture into a 9 x 13 baking dish and top with shredded cheese and tortilla pieces.
  • Pour remaining enchilada sauce over tortillas and cheese.
  • Bake at 425°F until cheese is melted and tortillas crunch up a little (about 5-10 min)
  • Top with avocado, sour cream or toppings of your choice





  • Any chance you have the calories and protein count for these ? They look yummy. Nutrition info would be helpful, if you have time and ambition, of course !

    Linda 14.01.2019
  • I plan on cooking this this week, but it lists two 10 ounce cans of enchiladas sauce twice. I am assuming that is a typo, but I just want to make sure. Thanks! 🙂

    Melissa Cooper 19.01.2019

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