At a restaurant, sure, enchiladas can be a calorie and fat-filled choice. At home, they do NOT need to be! Lightened up using low carb tortillas, low fat cheese, and extra lean turkey as filling, these babies sacrifice NO flavor! A great family meal!
avocado for topping/garnish
1 can of black beans 15oz, drained & rinsed
3/4 cup cheddar low fat, sharp
cilantro for topping/garnish
1 Tbsp garlic
greek yogurt optional, as
2 cans green enchilada sauce 10oz (1 can for each baking dish of enchiladas)
green onion for topping/garnish
20 oz ground turkey breast extra lean
1 cup onions chopped
1 cup salsa
2 Tbsp taco seasoning
6-12 tortillas low carb or gluten free if desired
3/4 cup zucchini chopped
Preheat oven to 375F.
In a large saucepan, saute´ onion and garlic in a little cooking spray (if you choose to use oil nutritional info will differ).
Once onions are translucent and tender, add extra lean ground turkey and seasoning. Break up the turkey and stir to thoroughly distribute seasoning throughout mixture.
After a few minutes, when turkey is nearly done cooking, add black beans, zucchini and salsa. Stir until well combined.
Pour some enchilada sauce onto the bottom of a 9×13
Pour some enchilada sauce onto a large plate. Lay a tortilla/wrap on the enchilada sauce on the plate and get a thin layer of sauce on one side. Flip over onto another surface and fill with meat mixture (about 1/2 cup- or 2 ice cream scoops worth!)
Roll tortilla up and transfer to baking dish, placing seal of the tortilla on the bottom.
Repeat for 5 other tortillas, so you end up with 6 total in the baking dish.
Use remaining green enchilada sauce to brush over tortillas generously.
Top with shredded cheddar cheese.
Bake for about 20–25 minutes, until cheese is melted and begins to brown as desired.
Serve warm with desired toppings!
Serving: 1 enchilada
yields 12 servings