Ground Turkey Enchiladas

• 份量: 5 servings
• 准备时间: 30 minutes
• 总时间: 45 minutes

配料

1 tablespoon avocado oil or organic canola oil

1 large onion, finely chopped

1 pound ground turkey

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

½ teaspoon salt

2 tablespoons tomato paste

1 7-ounce can diced green chiles or jalapenos

½ cup plain non-fat Greek yogurt

10 corn tortillas, preferably corn and flour blend* see note

1 8-ounce bag shredded Mexican cheese blend, divided

1 15-ounce can (or jar) enchilada sauce

Chopped fresh cilantro, tomato and red onion for garnish, optional

步骤

Heat oil in a large non-stick skillet over medium high heat. Add onion and turkey and cook, breaking up the turkey with a wooden spoon, stirring often, until the turkey is cooked through, and the onions are soft and brown, 6 to 10 minutes.

Sprinkle with chili powder, cumin, garlic powder and salt. Cook, stirring until the spices are fragrant, about 1 minute. Stir in tomato paste and cook, stirring until the spices and tomato evenly coat the turkey. Remove from the heat.

Stir green chiles and Greek yogurt into the turkey mixture. Set aside.

Preheat oven to 400°F. Coat a 9 by 13-inch casserole dish with cooking spray. Wrap the tortillas in paper towels and microwave until warm and flexible, about two bursts of 25 seconds each.

Spread ½ cup enchilada sauce in the bottom of the prepared casserole dish. Set aside 1 cup (4 ounces) of cheese for the top of the casserole.

Fill each tortilla with 1/3 cup turkey mixture and 1 heaping tablespoon of cheese, roll and then set in the casserole dish, seam-side down. Repeat with the remaining filling, cheese and tortillas.

Pour the remaining enchilada sauce over the enchiladas. Top with the reserved 1 cup of cheese and bake until the enchiladas are hot and the cheese is melted, about 25 minutes.

Serve enchiladas topped with cilantro, tomato and red onion if desired.

营养

• 每份大小: 2 enchiladas
• 卡路里: 510
• 总脂肪: 26 g
• 总碳水化合物: 37 g
• 膳食纤维: 9 g
• 总糖: 6 g
• 蛋白质: 36 g