Tuesday, December 17, 2013

Easy Turkey Enchiladas

I've always taken pride in making healthy meals for my family. When I went back to work after a year and a half, buying a new house, and then having a second child. I found myself looking for shortcuts and not always making the right food choices, because "I didn't have enough time". Over the past year, and not getting all the "baby weight" off as fast as I did with Jonathan. I took a good look at the foods that I was making, and in some cases the carry out I was bringing home. And all I could think was no wonder it's been a long road. The processed foods, the lack of veggies, it's all affecting our health, and in the time that it would take me to make a "ready-made meal”, or use my short cuts, I could make something at home which was better for us.
And this recipe just happens to be one of the many new quick meals that I have come to use a lot.
Inspired by: Guy Fieri
· 1 pound lean ground turkey
· 1 1/2 cups diced onion
· 1 1/2 cups finely diced zucchini
· 12 tortillas
· 2 1/2 cups enchilada sauce, you can buy the canned sauce, (try this homemade Enchilada Sauce it's so much better than the canned stuff.)
· 3 cups cheddar- jack shredded cheese
· 1 cup shredded lettuce
· 1 sliced avocado
· sour cream
Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
Heat oil in a large skillet. Add ground turkey and break apart to crumble the meat.
Sauté the meat on medium heat until browned.
Once meat it browned, remove cooked meat to a bowl and set aside.
Return pan to medium heat and add onion and zucchini. Saute until just softened.
Remove the vegetables from the pan and add to the meat mixture.
Add 1/2 cup of sauce to the prepared pan and spread it around so it coats the entire bottom evenly.
Place tortilla on a work surface. Spoon 1/4 cup of the meat mixture down the middle.
Add 2 Tablespoons of cheese on top of the meat. And then top with 1 Tablespoon of sauce.
Wrap the tortilla around the filling tightly and place it seam-side-down in the pan.
Repeat the steps above with remaining tortillas and filling until you have finished filling until you are out of tortillas.
Place the tortillas side-by-side in the pan. It is recommended that they are snuggled in tightly so that they do not open when baking.
Pour remaining enchilada sauce over the top of the stuffed enchiladas and top with remaining cheese.
Bake for 30 minutes and then serve immediately with desired condiments.

Like always happy cooking!


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