Tuesday, February 15, 2011

Turkey Enchiladas

I will start off by apologizing for not blogging very much over the last few weeks. Things have been so busy and blogging took a back seat for a while. I am trying to get back into the swing of things now and hopefully I'll be posting a lot more now :)

It has been taking me a bit longer to come up with my recipes now that I am eating healthy! I decided to make enchiladas tonight because I wanted something different. I feel like I have been eating a lot of the same types of food lately and I needed a change.



Turkey Enchiladas

  • 1 pound ground turkey (I used 93% lean)
  • 1 teaspoon extra virgin olive oil
  • 1 (14oz) can tomato sauce
  • 1 (4oz) can chopped green chilies
  • 1 yellow onion, diced
  • 1 orange bell pepper, diced
  • 1/2 of a red bell pepper, diced (about 1/4 cup)
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt (optional)
  • 1 clove minced garlic
  • 8 flour tortillas ( I used 100 calorie Smart & Delicious by La Tortilla Factory)
  • 16oz of your favorite enchilada sauce (I used Old El Paso)
  • 3/4 cup shredded cheese (I used Cabot 50% reduced fat shredded cheese)
Preheat oven to 350 degrees

In a nonstick skillet, heat the olive oil. Add ground turkey and cook until it is cooked through and no longer pink. Since we are using a lean ground turkey you shouldn't have much grease after you have browned the meat. If you do, drain any excess.


Add the bell peppers and onions to the pan and stir to incorporate.

Mix in the parsley, oregano, salt, pepper, chili powder, and garlic to the skillet.



Add the water, tomato sauce and green chilies. Stir and let simmer for 5-10 minutes over medium-low heat.


Spray a 9x13 pan with cooking spray. Spread about 1/2 cup of filling into the middle of each tortilla. Fold the sides in slightly and then roll each enchilada and place it in the pan. Once they are done, pour the enchilada sauce over the top and sprinkle with the shredded cheese.


Bake uncovered for 25 minutes or until it is hot and bubbly and the cheese is completely melted.


They came out REALLY good and very filling! Each enchilada was only about 240 calories. Pair it up with a salad and this is a fantastic meal!

7 comments:

Monica said...

they look really yummy!!

Sandra said...

Easy,tasty, and fabulous dinner!!! Nicely done!

Kate @ Diethood.com said...

Delicious stuffing! I can't believe it's that low in calories ... thank you for sharing!

Peggy said...

These look super tasty!

briarrose said...

Delicious. I am so craving some enchiladas now. :)

Veronica Gantley said...

amazing, so glad it is low calorie, you cant tell by looking at it. I am sure it tastes awesome. I will have to give this one a try.

Jacquelyn said...

Delicious and low-calorie?! Amazing! Can't wait to try this recipe, thank you for sharing! The farm families who own Cabot appreciate your support!
~Jacquelyn

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