Wednesday, April 10, 2013

Two (Reasonalbly) Healthy Enchilada Options

I flippin' LOVE Mexican food, and being pregnant has not spared me of these cravings one bit.  In an attempt to fulfill my Mexican food cravings, while also sparing myself of the restaurant calories, I've been working on enchilada-rolling skills...perfect for Cinco de Mayo, which is less than a month away.

I have stayed quite committed to the first recipe I'm going to give you.  They are quite delicious using the Trader Joe's Enchilada Sauce and have become a family favorite.  My husband could eat a whole pan of these red enchiladas in a single sitting.

But last week, I wanted to try something a little different, so I challenged myself with a green (verde) sauce that I found on Pinterest.  Though they were very good...some like it hot (me!)...and I would highly recommend adding either jalapeno or green chili salsa to the recipe.

Turkey Enchiladas Rojas
Turkey Enchiladas Rojas

Effort Meter (1 to 5): 3.5

Delicious Meter (1 to 5): 4.5

Serving Suggestion: Top with fresh cilantro and sour cream.

Weight Watcher POINTS - About 7 points/enchilada. 


10 - 99% fat free, low carb, or whole wheat tortilla (no more than 140 calories/tortilla)
3TBSP canola oil
Trader Joe's Red Enchilada Sauce
1 - 2c shredded mozzarella cheese
1lb lean ground turkey
1 can of pitted black olives, diced
diced onions (optional)
fresh tomatoes, diced (optional)
fresh cilantro (optional)


Over medium heat, cook ground turkey until lightly browned.  You can season with seasoning salt or garlic salt if you wish.  Drain and pat dry.

In a large skillet or frying pan, add 3TBSP of canola oil over high heat until hot.  One by one, add tortillas and fry for a 3 - 5 seconds on each side, until hot, but still pliable.   If tortilla becomes stiff, you have fried it too long.  Pat tortilla dry with a paper towel to remove excess oil.

Once tortillas are fried, dip each one in enchilada sauce until lightly covered.  Add 1/4C of ground turkey to each tortilla, top with 1/8C of cheese, and add onions, tomatoes, olives, and cilantro as desired.  Roll into a burrito and place in a row in a lightly greased pan.  Repeat for all 10 tortillas.

At this point, you can refrigerate until ready to cook.  When ready to cook, top with an extra coat of enchilada sauce, cheese and toppings, then cook on 350 for about 30 - 40 minutes (the actual times are on the Trader Joe's label).

Chicken Enchiladas Verde
Chicken Enchiladas Verde

Effort Meter (1 to 5): 2.5

Delicious Meter (1 to 5): 3.5

Serving Suggestion: Top with fresh cilantro and sour cream. I found they needed a little salt, too.

Weight Watcher POINTS - About 6 points/enchilada. 


10 - 99% fat free, low carb, or whole wheat tortilla (no more than 140 calories/tortilla)
2C cooked, shredded chicken (I use left over chicken or chicken shredded from a rotisserie chicken)
2C shredded Monterey Jack cheese
3TBSP butter
3 TBSP flour
2C chicken broth
1C sour cream
1 (4 oz) can diced green chillies
1/4C of chopped canned jalapenos (optional) 
Fresh cilantro (optional)


Mix chicken with one cup of cheese.  Roll up in tortillas and place in greased pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  
Stir in sour cream, chilies, and jalapenos and cook but do not allow sour cream to curdle. Pour mixture over enchiladas.

Top with remaining cheese.
When ready to cook, bake at 20 minutes at 350 degrees, then brown the cheese with 3 minutes under the broiler.  Top with sour cream and cilantro, and serve. 

No comments:

Post a Comment