I made these enchiladas about a week ago and I have to say- they were quite delicious. Being from Texas, anything with meat, tortillas and cheese is kind of a staple for me. However, I tried to make these a little healthier by making my own sauces (adding less salt), using Whole Wheat tortillas, and using low-fat turkey meat and cheese. There is a vegetarian option as well!
OK- so on with the food!
Ground Turkey and Cheese Enchiladas
Makes- about 8
1 greased ( I used olive oil spray) pan for enchiladas
1lb. ground turkey meat ( I used 99% fat free)
Part-Skim Monterey Jack cheese
Whole Wheat Tortillas (you could also use gluten-free tortillas, of course)
For the sauce:
10 oz. tomato paste
1 1/2 cups chicken stock (or vegetable)
4 oz. diced green chiles
1 tablespoon chopped garlic
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon salt
2 tablespoons chili powder – for some spice!
Brown the turkey meat in a large skillet. When turkey is cooked through, drain and set to the side.
(This photo was taken before the turkey was done. Do not eat pink turkey.)
Take a large skillet (med-high heat) and sautee the garlic and green chiles with a little bit of olive oil.
Add the tomato paste and chicken stock- stir constantly.
Add the salt, oregano, cumin and chili powder.
Turn heat to low and let simmer for 10 min. Stir occasionally.
NOTE: I ended up adding a little more chicken stock to thin it out a bit, but that is up to you!
Once the sauce is finished, take your tortilla and scoop some of the ground turkey into it.
Sprinkle a little bit of the cheese on the turkey.
Carefully roll up the tortilla and place in the pan with the rolled side down.
Repeat until you use all of your turkey.
Pour the sauce over the rolled tortillas and sprinkle with cheese.
Bake at 375 degrees for about 15 minutes, or until the sauce is bubbling.
Now onto the VEGGIE option!
Whole Wheat tortillas
8 oz. of Green Salsa
1/2 cup light sour cream
2 cups shredded Monterey Jack cheese
1 small mixing bowl
1 dish for enchiladas
Mix Green salsa with sour cream in a bowl.
Add salt, pepper or chili powder to taste.
Scoop a small bit of the sauce into the pan so that it coats the bottom.
Take tortilla and spoon a small amount of sauce into the tortilla.
Add Spinach and sprinkle Monterey Jack cheese.
Fold Tortilla and place in the pan, rolled side down.
Repeat until you fill your pan!
Cover with remainder of sauce and sprinkle cheese on the top.
Also bake at 375 degrees for about 15 min.
I did a little combo plate myself and added black beans and “Chipotle” rice on the side.
The rice is really just cooked white jasmine rice, mixed with chopped cilantro.
Speaking of chopped cilantro- this kitchen tool is my FAVORITE.
Take scallions, cilantro or whatever your heart desires and cut away! No chopping needed which is a good thing when you are as uncoordinated as I am- and $9. Come on, now.
My honest hope is that Crate and Barrel will magically see this blog and send me free things because of my advertising. I am sure when they notice the overwhelming leap in herb scissor sales- their sponsorship of me will be a clear next step. Maybe.
And there you have it. Delicious and simple enchiladas!
Let me know what you think in the comments. Again, unless you hate them and then you can keep that to yourself.
Also- here is a picture I took at the beach this weekend. It is not related to enchiladas unless you wanted to eat these enchiladas ON the beach. It’s just one of the reasons I love L.A.