CHEESY TURKEY ENCHILADAS WITH TOMATILLO SALSA AND CILANTRO

By dcarriger56

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.

9.9g fat/314 calories/38g protein/32g carb/59mg chol/18g fiber/1,382mg sodium

Ingredients

• 12 oz. ground turkey breast
• 4 {9"} low-carb tortillas
• 2/3 cup FF spicy black bean dip
• Salt
• Freshly ground black pepper
• 1 {12oz} jar tomatillo salsa, such as Ortega
• 1 cup low-fat Mexican cheese blend
• 1 cup shredded low-fat mozzarella cheese
• 1/2 cup chopped fresh cilantro

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 450°F.

Heat a large nonstick sauté pan over med-high heat. Add 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 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 black bean dip into the turkey. Season with salt and pepper to taste.

Lay 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” baking dish.

Spoon salsa over tortillas and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10-12 minutes.

Sprinkle cilantro over the enchiladas, and serve.