Turkey Enchiladas

I was definitely in a south of the border mood and craving enchiladas recently – it was most likely because there was a can of enchilada sauce sitting in my pantry that was calling my name to be used (since I hate throwing out food) – the ironic thing was I ended up tossing that can of enchilada sauce when I discovered how delicious real enchilada sauce really was after I found this recipe for enchiladas on Gimme Some Oven.

This recipe is based on Gimme Some Oven’s recipe with a few changes to both the sauce and the ingredients – regardless, this recipe creates a whopping TWELVE SERVINGS at 469 calories per serving – you still get your awesome Tex-Mex fix without the missing the flavor and still eating in macros!

Enjoy this wonderful treat, because I definitely did when I made this! I’m craving these right now…mmmmmmm…..

(makes 12 servings – 2 enchiladas per serving)

For the enchiladas:
24 corn tortillas (taco-size)
20.8 fat-free ground turkey
10.4 oz. 93/7 ground turkey
4 cups black beans, boiled (or 1 1/2 cans black beans, drained and rinsed)
16 oz. (or 1 can) corn, drained
8 oz. package pico de gallo (from the refrigerator section – Sabra or Trader Joe’s brands recommended), drained
5 tbsp. canola oil
1 tbsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper (optional)

For the enchilada sauce:
4 tbsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1 chicken bouillon cube (Knorr-brand recommended)
6 tbsp. corn starch
4 cups water

For the garnish:
12 oz. light shredded mexican blend cheese (Trader Joe’s brand recommended)
1 cup fresh cilantro, chopped

  1. Preheat oven to 350 degrees F.
  2. In a skillet under medium-high heat, add 1/2 of the canola oil and saute until meat is cooked throughly.
  3. Add beans and corn in the skillet and saute for 2-3 minutes, then add spices.  Saute for 2-3 minutes, until spices have been evenly distributed throughout mixture.
  4. In a large bowl, pour pico de gallo and add ground turkey mixture. Mix until well-combined.
  5. To make sauce:  In a large saucepan under medium heat, mix spices, water, bouillon, and cornstarch and stir until mixture is thick (this should take about 5-10 minutes).  (Helpful tip: reserve some of the water and mix the cornstarch in a separate bowl until well-combined and then pour the cornstarch mixture into the pot [this is called a slurry])
  6. In 3 9 x 13 lasagna pans, pour 1/2 cup of enchilada sauce on the bottom of each pan.
  7. To assemble the enchiladas:
    1. Warm up the tortillas (by placing them in the microwave for 10-30 seconds)
    2. Take 1 tortilla and spread 1 tbsp. enchilada sauce on tortilla
    3. Add 1/2 cup of ground turkey filling
    4. Take the tortilla end closest to you and roll away, encasing all of the filling
    5. Placed rolled tortilla seam side down on the lasagna tray
    6. Repeat until all 24 tortillas have been filled
  8. Evenly divide remaining enchilada sauce and pour over enchiladas
  9. Sprinkle 1 cup shredded cheese over each enchilada pan
  10. Bake for 25-30 minutes until cheese is slightly golden brown
  11. Sprinkle 1/3 cup cilantro over each pan before serving.

Turkey Enchiladas



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