Turkey-refried bean-and cheese-stuffed whole wheat tortillas baked under a creamy green chile sauce. (Serving Size = 1 enchilada; Serves 12)
Ingredients: 12 whole wheat (8 inch) tortillas 1 lb lean ground turkey (or use ground beef) 1 red bell pepper, diced 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon paprika ¼ teaspoon garlic powder ¼ teaspoon onion powder Pinch of cayenne pepper ¼ cup water 1 can fat free refried beans Shredded cheddar cheese 1 can green chile enchilada sauce ½ cup lowfat sour cream Directions: Preheat the oven to 400 degrees. Cook the ground turkey and red peppers on the stove top until the meat is cooked through. Drain the fat, then return pan to stovetop, add the seasonings, cook for 1 minute. Add the water and refried beans, stir and cook over medium-high heat until the beans soften, and the mixture comes to a boil. Lower the heat to low, and simmer with the lid on for 10 minutes. Add a little more water during cooking if the mixture gets too thick and sticks to the pan. Fill each tortilla with the meat mixture and some cheese. In a bowl, combine the green chile enchilada sauce and sour cream. Put the rolled up tortillas into a greased baking dish, pour the sauce over each one, and top with a little extra cheese. Reserve some of the sauce to serve with the enchiladas, if desired. Bake for 15-20 minutes, or until the tortillas have lightly browned. Serve with the extra enchilada sauce. Enjoy!
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