Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro
Recipe from Now Eat This! by Rocco DiSpirito
March 26, 2010
In this country, dishes of Mexican origin have a reputation for being fat-laden and bad for you. At the same time, we can't seem to get enough of them! The funny thing is that in Mexico, the traditional food is generally fresh, healthy, and wholesome—lots of grilled fish and meats, intensely flavored (and cream-free) sauces, fresh vegetables and fruits, and herbs. The problem is the blanket of full-fat cheese and sour cream under which most Mexican-American dishes are served. The Mexican flavors we love come from healthy foods like bright-tasting tomatillos and cilantro, so I banked on them in this new version of enchiladas.
Servings: Serves 4
- 12 ounces ground turkey breast
- 4 low-carb tortillas , such as La Tortilla Factory (9 inches each)
- 2/3 cup fat-free spicy black bean dip , such as Desert Pepper Trading Company
- Freshly ground black pepper
- 1 jar (12 ounces) tomatillo salsa , such as Ortega
- 1 cup reduced-fat Mexican cheese blend , such as Weight Watchers
- 1 cup shredded reduced-fat mozzarella cheese
- 1/2 cup chopped fresh cilantro
Preheat the oven to 450°.
Heat a large nonstick saute pan over medium-high heat. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.
Meanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under a preheated broiler. Keep the tortillas warm by covering them with a clean kitchen towel as you go.
Stir the black bean dip into the turkey. Season with salt and pepper to taste.
Lay the tortillas on a work surface, and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling. Lay them side by-side in a 9x13-inch baking dish.
Spoon the salsa over the tortillas, and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes.
Sprinkle the cilantro over the enchiladas, and serve.
Before: 33g fat, 990 calories
After: 9.9g fat, 314 calories
38g protein, 32g carbohydrates, 59mg cholesterol, 18g fiber, 1,382mg sodium
Printed from Oprah.com on December 5, 2013
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