Low Calorie Turkey Enchiladas

Wednesday, February 8, 2012 @ 01:02 PM
posted by mrscaz

Here I am, Susie Homemaker, slaving away in the kitchen everyday as soon as I leave the kids belts factory. I’m chopping, mincing, dicing, slicing feverishly to prepare a fancy 5 course gourmet meal for my loving family…. Yea right! Who has time for that? I certainly don’t and I’m pretty sure you don’t either and you know what? That’s ok! I hate spending time on stuff I have to do, when I really want to be playing with my kids and spending time with my hubby. Eating, unfortunately, is sort of a necessity, so I have to prepare something (housework… not so much. I saw a sign that said “Please excuse the mess, my kids are making memories” and I think those are words to live by!).

As I mentioned in an earlier recipe post, my assistant has been sharing healthy (low cal, low fat, whatever) recipes with me. This one sounds really good , although I haven’t tried it, yet. Jen swears it was amazing and she is a self proclaimed Master Chef so I guess I should listen to her. She says it comes together pretty quickly, too.

Anyway, if you are like me, you love Mexican, but you know how horrible it can be for your waist-line. Well, here is a healthy take on enchiladas. It makes 4 huge servings and is less than 400 calories each.

Turkey Enchiladas
1 Can Low Sodium Black Beans (15 oz)
4 Cups Stewed Tomatoes
½ Cup Chopped Onions
1 Can Ro-Tel - Original Diced Tomatoes & Green Chilies (if you aren’t a fan of heat, skip these)
1 Cup Frozen Spinach
8 oz Lean Ground Turkey
4 Ole High Fiber Low Carb Tortillas
2 Oz Cabot - Cheddar Cheese 50% Reduced Fat
1 tbsp Argo - Cornstarch
2 tsp Chili powder
Salt & Pepper to taste
Pre heat the oven to 350. In a skillet brown the ground meat with the onions, salt and pepper. In a separate pot, heat the stewed tomatoes, Ro-Tel tomatoes, spinach and chili powder until boiling. Once the meat is browned, add the black beans. Now that the tomato mixture is boiling, mix the cornstarch with a little cold water until it’s blended. Slowly stir the cornstarch into the tomato mixture.  Take half of the tomato mixture and add it to the meat mixture. In a 9×13 pan spoon in a layer of the tomato mixture to cover the bottom. Divide the meat mixture into four and fill each tortilla shell equally then place in the pan. Pour the remaining tomato mixture over the enchiladas and then top with the cheese. Bake until cheese is browned.

Jen adds a little guacamole to hers and serves it with a side of veggies, you could also top it with some shredded lettuce and a few chopped raw onions, tomatoes and cilantro.

This sounds really good and I can’t wait to try it out. Let me know what you think!


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