I use tortillas with 170 mg. of sodium per tortilla, which is the lowest sodium tortilla that I can find in my local markets. You can adjust the sodium content of this recipe depending on what you can find in your market.

3 servings: 324 mg. sodium per serving

1/2 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup finely chopped cilantro
1-1/2 Tablespoons minced garlic
1/4 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with onion and garlic
1/4 teaspoon garlic powder
Pinch of red pepper flakes
1/2 cup enchilada sauce
1-1/2 ounces grated cheddar cheese
3 lower sodium flour tortillas

Prep. Instructions

1. Combine the onion, celery, cilantro and garlic in a bowl.
2. Combine parsley, pepper, garlic powder and pepper flakes in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 350 degrees F.

2. Brown the beef with onion mixture in a 9 inch skillet over medium low heat. Drain fat.

3. Add parsley, pepper, garlic powder and pepper flakes. Cook 5 minutes, stirring often.

4. Steam tortillas individually for about 20 seconds or soften in a microwave. Remove to a plate. Place meat mixture inside tortillas; roll up and put, seam side down, in a small casserole dish.

5. Top tortillas with enchilada sauce and cheese. Bake, uncovered, for 20 to 25 minutes, or until hot and bubbly and the cheese has melted. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds