One of our favorite meals has always been enchiladas. It’s a quick and easy casserole that not only stretches your money but is tasty and popular with kids and adults alike. Unfortunately, the cheese and meat quickly bring the calorie count up. Below is a great way to make enchiladas the star of your meal once again without sacrificing all of those calories.
EASY ADAPTATIONS: Even classically high fat entrees can be adapted with just a few easy changes. Adding spinach to the meat allows you to use less ground meat and sneak vegetables in on picky kids. By steaming the tortillas rather than heating them in oil as would be traditional you remove a ton of excess calories. The cream soup gives the enchiladas the creaminess you expect without calories.
SKINNY ENCHILADAS:
INGREDIENTS:
1 pound ground turkey
1 can 98% Fat Free Cream of Mushroom Soup
1 10oz. package frozen chopped spinach – thawed and drained
1 can Rotel – drained
1 Tablespoon Minced Garlic
1 Tablespoon Ground Cumin
2 Teaspoons Onion Powder
12 Corn Tortillas
1 sliced onion
1 sliced bell pepper
1 can Enchilada Sauce
1/2 cup Shredded 2% Cheddar Cheese
Non Stick Cooking Spray or 1 Tablespoons Olive Oil.
Tools Needed: One 9″x 13″ casserole dish. One large non stick skillet. Wooden Spoons or preferred utensil for stirring.
Preheat oven to 375 degrees. Spray 9×13 inch casserole with non-stick cooking spray. Set aside.
Spray large skillet with non stick spray. To help with sticking and not use additional oil, I add 1/8 cup water to the skillet. This gives it moisture to prevent sticking without the added calories. On medium heat cook onions and bell pepper until cooked through and tender. Set aside.
In skillet brown ground turkey on medium heat. When it has cooked through, add in cream of mushroom soup, thawed spinach, minced garlic, Rotel, cumin and onion powder. Cook for 5 minutes or until all ingredients have incorporated and are heated through.
Place tortillas on a microwave safe plate separating each and sprinkling with water. Use around 1 teaspoon water per tortilla. Cover with paper towel or microwave splatter shield and microwave for 45 seconds. This method softens tortillas without the traditional heating in oil and excess calories.
Using approximately 2 tablespoons of meat mixture per tortilla, roll and layer in casserole dish. Cover enchiladas with cooked peppers and onions. Pour enchilada sauce over top and spread to cover as much tortilla as possible. Sprinkle shredded cheddar cheese across top.
Bake at 375 degrees for 25-30 minutes or until cheese has melted and bubbling. Serve with lettuce, tomato and fat free sour cream.
6 servings of 2 enchiladas.