Tuesday, September 17, 2013

Clean Eating Enchiladas

This recipe is seriously amazing!! It's one of my new favorites. I'm a sucker for anything that is mexican but don't care for the unwanted calories, sodium, and extra fat packed in it. This version is clean and delicious!! This isn't a meal I would eat everyday because of the carbs and cheese but It is definitely something I will keep on the rotation as a once a week kind of thing. My family loved it and I honestly felt like I was cheating. So delicious!!

Give it a try!! Husband and Kid approved.

I chopped up some extra veggies and stuffed them into these enchiladas. You can never get enough, right?

Ingredients for the Enchilada Sauce 

  • About 1 pound Extra Lean Ground Turkey (can be replaced with lean ground beef or chicken as well)
  • 100% Whole Wheat Tortillas
  • 3/4 of a Cup Shredded Cheddar/Jack Cheese
  • 1/2 Sweet Yellow Onion
  • 1/2 Can of Rotel (no juice)
  • 1/2 Red Bell Pepper
  • 1/2 Cup Sweet Corn
  • 1/2 Cup Black Beans
  • 1/2 Cup Fresh Cilantro 
  • 1/2 Teaspoon of Ground Pepper
  • 1 Cup of Cottage Cheese
  • 1/2 Teaspoon of each Mrs. Dash’s “Table Blend”, ”Southwest Chipotle”, ”Chili Lime” 
Preheat oven to 350 degrees F.
Start cooking the ground turkey in a pan on the stove.
Cut the yellow onion and red bell pepper in half.
In a blender, combine all ingredients of the sauce and blend them
Once it is blended smooth, pour the sauce in a pan and cook it on low and let it simmer for about 15 minutes.
Once the turkey is cooked thoroughly and the onion and peppers are soft, set the pan aside a let it cool.
In a separate large bowl, combine the cottage cheese, Rotel, seasonings, drained black beans and corn in a bowl.
Once the turkey mixture has cooled, add that to the bowl as well.
Spray a medium casserole dish with cooking spray and assemble your tortillas and mixture.
Place each rolled tortilla in the casserole dish.
Once the tortillas are filled, rolled and aligned in your dish, generously pour the sauce over them. I save the shredded cheese for last to sprinkle over the top.
Bake the enchiladas covered with foil for 30 minutes, then remove the foil and bake them for another 15 minutes.