Oh myyyyy. In my efforts to shed a little heft, I’ve been actively seeking out healthier, lower fat options for us to enjoy as a family – without compromising taste and enjoyment of the family dinner. These enchiladas really really hit the spot! With a really simple and fast filling, you could cheat and use canned enchilada sauce (but if you have the time – definitely make the sauce – it’s out of this world good), and have dinner on the table in about 45 minutes. Even less if you prep ahead! If you were to use corn tortillas, it’s gluten free, too!
|Approximate amount of filling|
Turkey & Black Bean Enchiladas
For the Enchilada Sauce:
- 1 tsp olive oil
- 2 cloves garlic minced
- 1-2 tbsp chipotle chiles in adobo sauce
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 3/4 cup fat free chicken broth
- kosher salt and fresh pepper to taste
- 1 lb extra lean ground turkey
- 15.5 can black beans drained
- 4.5 oz can chopped green chiles
- 14.5 oz can diced tomatoes
- 2 cloves garlic
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1-2 tsp cumin
- 1/8 tsp chili powder
- 8 low carb whole wheat flour tortillas 6-inch
- 1 cup reduced fat shredded Mexican cheese
- Sour cream
- Avocado or guacamole
- In a medium saucepan, heat the olive oil and sauté garlic.
- Add the chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
- Bring to a boil then, reduce the heat to low and simmer for 5-10 minutes.
- Set aside.
- In a large skillet brown the turkey and season with salt then drain any liquid.
- Add the onion, garlic, black beans, chiles, diced tomatoes, cumin and chili powder and combine well.
- Reduce heat and simmer, covered for 20-25 minutes.
- Add the cilantro at the very end, and mix thoroughly.
- Preheat oven to 400 degrees.
- Spray or grease a 13 by 9-inch glass baking dish with non-stick spray/olive oil.
- Pour about a cup of enchilada sauce in the bottom of the dish.
- Put 1/2 cup turkey mixture into each tortilla and roll it tightly. Place in dish seam side down and repeat with the rest of the tortillas (see below pic).
- Top with enchilada sauce and cheese.
- Cover with tinfoil and bake for 20-25 minutes, removing the tinfoil for the last 5
- Top with low fat sour cream, extra cilantro, olives and/or avocado/guacamole if you wish.