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
Lay enchiladas in a 13 x 9 pan, with sauce under and over them
Prepare toppings
Serve with toppings of your choice
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
Lay enchiladas in a 13 x 9 pan, with sauce under and over them
Prepare toppings
Serve with toppings of your choice