Ground Turkey Enchiladas - 11p+

QSis

Grill Master
Staff member
Gold Site Supporter
I make this all the time, but lightened it a bit for WW. I think 11 P+ may be high for one enchilada, but that's what the recipe builder came up with.

One is very filling, though.

Lee



Ground Turkey Enchiladas - 8 servings

1 medium onion diced
Several cloves of garlic, minced
1 pound ground turkey
box of frozen chopped spinach, thawed and squeezed dry
8 oz package fat free cream cheese
1 large jar picante sauce, or salsa
1 14 oz can tomatoes, or enchilada sauce
1/2 teas or more ground cumin
8 medium whole wheat tortillas

Toppings:
shredded lettuce
cherry tomatoes
fat free shredded cheese
black olives
avocado
green onion

Saute the onion and garlic in a Pammed frying pan for a couple of minutes. Crumble ground turkey into the pan and brown the meat. Add cumin, and 1/2 cup of the picante sauce. Reduce until there is very little liquid left.

Add the cream cheese and mix it in as it melts. Add the squeezed-dry spinach. Salt and pepper to taste. Add other seasonings if you desire (I like Adobo and some kind of hot sauce in the mixture).

Take 8 tortillas and spoon filling on each, dividing it evenly. Roll up tortillas.

Mix one cup of the picante sauce with the can of tomatoes and a little more cumin. Cover the bottom of a 13 x 9 baking dish with a layer of sauce. Place the enchiladas in the dish, seam side down. Pour the rest of the sauce/tomato mixture over the enchiladas. Bake at 350 for 45 minutes, or until sauce bubbles.

Serve one enchilada with the healthy toppings.

Divide filling evenly among 8 tortillas, then roll them up

Before rolling the enchilada filling.JPG

Lay enchiladas in a 13 x 9 pan, with sauce under and over them

Ground turkey enchiladas.JPG

Prepare toppings

Enchilada Toppings.JPG

Serve with toppings of your choice

One serving of enchiladas.JPG
 
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