LOW FAT TURKEY ENCHILADAS
Steps:
- Chop up 1 onion and sauté with a little bit of oil. When onion seems transparent, add whole package of ground turkey meat and cook on medium until all meat has browned. Add in package of taco seasoning as well as the entire can of refried beans. Continue to cook over medium heat, frequently stirring. Take half of the package of shredded cheese and stir it into the turkey mixture. Set pan aside.
- Take a large baking dish, pour just a little amount of enchilada sauce to coat the bottom of the dish lightly. Spoon about two full tablespoons of turkey mixture into center of a wheat tortilla and fold both sides up and place the enchilada folded-side down. Repeat until you fill the dish. Pour over the remaining enchilada sauce and top with the remaining shredded cheese.
- Bake at 350 degrees F for about 30 minutes until all cheese is melted and bubbling. Serve and dip in sour cream and salsa!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LOW FAT, EASY, TASTY TURKEY ENCHILADAS
I read about 30 different recipes from 3 different sources and this is what I came up with - I liked it and so did my company!! This make a LOT of enchiladas - I used 2 (9x13)baking pans - sprayed with Pam. Enjoy!!
Provided by dgpat
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Brown meat well in a skillet, stirring to break it up.
- Combine with the re-fried beans, corn and 1/2 of the cheese.
- Warm the tortillas as directed (I nuke mine- no frying).
- Put the meat mixture in the middle of each tortilla and fold in half- place seam side down in a sprayed baking pan.
- Combine the 2 cans of soup and the jar of salsa in a large bowl and spoon evenly over the enchiladas.
- Cover well with the remaining cheese.
- Bake about 30 minutes, or until cheese is browned and sauce is bubbly.
LOW FAT BEEF ENCHILADAS
Extra-lean ground beef and pinto beans form the base of these delicious, low fat beef enchiladas. Choose the spiciness of the enchilada sauce to suit your family's taste. One caveat, however: although this dish is low fat, it contains slightly more than half the recommended daily sodium limit.
Provided by gertc96
Categories Mexican
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
- Heat oil in a large nonstick skillet. Sauté onions until translucent.
- Crumble in beef and cook until no longer pink.
- Add cumin, beans, tomatoes and chiles.
- Cook for 10 minutes until sauce is reduced.
- Spread a little enchilada sauce on each tortilla.
- Spoon beef mixture into each of the four tortillas.
- Roll up and place seam down into the baking dish. Four will fit into the dish perfectly.
- Pour remaining enchilada sauce over the tortilla rolls.
- Top with shredded cheese.
- Bake for 20 minutes until sauce is bubbly and cheese has melted.
Nutrition Facts : Calories 240.5, Fat 6.7, SaturatedFat 2, Cholesterol 37.7, Sodium 1151.6, Carbohydrate 25.1, Fiber 6.5, Sugar 6.5, Protein 20.9
TURKEY ENCHILADAS
Provided by Jason Vincent
Categories Cheese Garlic Tomato turkey Thanksgiving Dinner Hot Pepper Chile Pepper Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 26
Steps:
- While preparing Thanksgiving dinner, make the enchilada sauce:
- In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.
- Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken broth-or a combination of these.)
- When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.
- Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth-if necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.
- Assemble the enchiladas:
- Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes. Spread about 1 cup of the enchilada sauce in the bottom of each dish.
- Pick the meat off the leftover turkey carcass and transfer to a large bowl-you'll need about 4 cups of meat. Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.
- On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.
- Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour. Serve immediately with sour cream and limes.
TURKEY ENCHILADAS
Fill flour tortillas with lean turkey mince in a rich tomato sauce, then top with cheese and bake for a family friendly Mexican dinner
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.
- Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.
- Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.
- Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.
Nutrition Facts : Calories 486 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium
TURKEY ENCHILADAS RECIPE
If you're trying to find what to do with all of your leftover turkey from Thanksgiving dinner, this turkey enchiladas recipe is it! It is quick, easy, and delicious!
Provided by Contributor
Categories Main Course
Time 33m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.
- Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
- In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.
- **Be sure that you don't bring this to a boil- you don't want to have curdled sour cream!
- Pour over enchiladas and top with remaining cheese.
- Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
Nutrition Facts : Calories 366 kcal, Carbohydrate 20 g, Protein 23 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 83 mg, Sodium 813 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
TURKEY AND BLACK BEAN ENCHILADAS
Hearty and satisfying, these slimmed-down enchiladas with whole-wheat tortillas have a moist and delicious filling you'll love. Sarah Burleson - Spruce Pine, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through., Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray. , Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 363 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 808mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 7g fiber), Protein 24g protein.
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