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Low Calorie Enchiladas Jose

Written by Diet Bites

Quick, Low Calorie Recipes by Diet Bites


Low calorie Enchiladas Jose is a quick low calorie recipe that's nothing short of delicious. Don  your sombrero and grab your castanets!

Although Diet Bites contains a plethora of enchilada recipes, this is one of our best - and it's a quickie. And who doesn't like a quickie? Particularly when it comes to cooking - and particularly when the spoon and spatula involve low-calorie cuisine.

Another perk? Enchiladas Jose is a low cal recipe that even vegetarians can enjoy. Just be certain that the enchilada sauce doesn't contain any meat-by products.

If you enjoy a little heat when it comes to Mexican cuisine, grab your hot sauce, hot salsa and jalapeno peppers. All are low in calories and contain close to zero fat.

A bit of reduced fat sour cream served with Enchiladas Jose tastes heavenly.

Feel free to add additional enchilada sauce if desired to the recipe before popping the enchiladas into the oven.

As a note, we used a toaster oven to cook our enchiladas.

The photo to the side was taken as an after thought, but if you're like us - we'd rather have a flop of a picture rather than no picture at all. The photo gives an idea of what the finished recipe resembles. The photo is 1/2 of an enchilada. Yes, we admit - we devoured the other half along with a few of its friends and we did so without guilt - yet another perk when it comes to creating low calorie, delicious meals.

Low Calorie Enchiladas Jose Recipe

Preparation Time: About 7 minutes
Baking Time: About 15 minutes
Enchiladas Jose contain about 100 calories each.

Ingredients for Low Calorie Enchiladas Jose (Makes 8 Enchiladas)

8 corn tortillas
1 small can of enchilada sauce
1/2 cup of chopped onion & bell pepper mix (we used frozen)
2 slices of 'yellow' cheese (70 calories each)
2 slices of your favorite 'white' cheese (90 calories each)
Black Olives, sliced  (optional)
Cooking Spray

How to Prepare

In a non-stick pan, cook the corn tortillas on each side using the cooking spray. Remove tortilla while it is still limber. This process goes very quickly. Basically, it's a drive-by cook-off simply place the tortilla into the pan, then turn, then remove at a quick pace. If you cook the tortilla too long, it grows tough - and tough tortillas aren't good when it comes to making velvety-smooth enchiladas.


Add the onions and bell peppers to the pan, using additional cooking spray if necessary. Feel free to use fresh or frozen versions - and if you don't like one or the other, then don't use it. Remove the veggies as soon as the onions begin to appear translucent. Carefully transfer the enchilada sauce to the pan and heat until bubbly.

Dip each cooked corn shell into the sauce and place on a deep plate.

Enchilada Fill, Roll, Stuff, Bake

- Break the two slices of yellow cheese into 8 strips.

- Place 1 strip of cheese onto the end of the corn tortilla shell along with a bit of the cooked onion mix. Roll to form enchilada and place into pan.

- Once all the enchiladas are rolled, top with the two slices of white cheese. Mozzarella, provolone and muenster all work really well. Sprinkle top with chopped olives.

- Bake in oven on about 350-degrees until hot and bubbly.

One important tip - and it's possibly the most important part of this low calorie enchilada recipe. Be sure to purchase a great-tasting enchilada sauce because it will either make or break the recipe.

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