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
- Preheat oven to 350 degrees F.
- In a skillet under medium-high heat, add 1/2 of the canola oil and saute until meat is cooked throughly.
- 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.
- In a large bowl, pour pico de gallo and add ground turkey mixture. Mix until well-combined.
- 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])
- In 3 9 x 13 lasagna pans, pour 1/2 cup of enchilada sauce on the bottom of each pan.
- To assemble the enchiladas:
- Warm up the tortillas (by placing them in the microwave for 10-30 seconds)
- Take 1 tortilla and spread 1 tbsp. enchilada sauce on tortilla
- Add 1/2 cup of ground turkey filling
- Take the tortilla end closest to you and roll away, encasing all of the filling
- Placed rolled tortilla seam side down on the lasagna tray
- Repeat until all 24 tortillas have been filled
- Evenly divide remaining enchilada sauce and pour over enchiladas
- Sprinkle 1 cup shredded cheese over each enchilada pan
- Bake for 25-30 minutes until cheese is slightly golden brown
- Sprinkle 1/3 cup cilantro over each pan before serving.