Monday, March 2, 2015

Skinny Turkey Enchiladas

I made these the night before I went grocery shopping which means I had to whip up some sort of dinner with whatever I had in the house. Surprisingly, these turned out pretty good and my husband went back for seconds!

Skinny Turkey Enchiladas


1 lb lean ground white turkey
1 can refried beans
1 can Rotel
2 Tbsp of my Homemade is Better Taco Seasoning found here
1 jalapeno chopped (omit if you don't want too much heat)
1 small onion, chopped
8 whole wheat tortillas
1 15 oz can enchilada sauce
1 cup of cheddar or Mexican shredded cheese
1/4 red onion, chopped (for topping)
green onions, chopped (for topping)

Start by preheating your oven to 350 degrees. Brown your turkey in a large skillet and add onion and jalapeno when your turkey is almost cooked thoroughly.

When your turkey is no longer pink, drain and return to pan. Reduce your heat to low and add in the refried beans and mix well.

When your beans are mixed thoroughly add the can of Rotel and mix well.

Pour 1/3 of the can of Enchilada sauce on the bottom of a greased 9x13 baking dish. Spoon the turkey mixture evenly into each tortilla, roll up, and place seam side down into the baking dish. Pour the remaining Enchilada sauce over the tortillas and top with shredded cheese & diced red onion.

Cover with foil and bake for 25 minutes.

When they are done, uncover the dish and turn the oven up to broil. Watch them closely so they don't burn and cook for another 5 minutes until the cheese is starting to bubble.

Remove from the oven and top with some chopped green onions for some color!

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