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Ingredients
- Enchilada Sauce:
- 1 lb extra lean ground turkey
- 15.5 oz can black beans, drained
- 4.5 oz can chopped green chiles
- 14.5 oz can diced tomatoes
- 2 cloves garlic
- ¼ cup chopped onion
- ¼ cup chopped cilantro
- 1-2 tsp cumin
- Salt
- 8 (6-inch) low carb whole wheat flour tortillas
- 1 cup WW Mexican style cheese
- Nonstick cooking spray
- 2 garlic cloves, minced
- 1-2 tbsp chipotle chiles in adobo sauce
- 1 ½ cups tomato sauce
- ½ tsp chipotle chili powder
- ½ tsp ground cumin
- ¾ cup fat free chicken broth
- Kosher salt and fresh pepper to taste
Details
Servings 8
Preparation
Step 1
In a medium saucepan, spray oil and sauté garlic. Add chiles, chili powder, cumin, chicken broth tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
Preheat oven to 400 degrees.
Spray a 13x9 inch glass baking dish with non-stick spray. Put ½ cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
Top with low fat sour cream, cilantro or scallions if you wish.
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