This recipe was amazing. Working with corn tortillas is a little difficult, but worth it. I think you could also make this as a casserole by layering 1/2 the tortillas on the bottom, fill with the meat, and then layer the other 1/2 on top followed by sauce and cheese.
10 corn tortillas
1 lb lean ground turkey or beef (93/7)
1 can mild enchilada sauce
1 cup salsa
1/2 cup fat free sour cream
5oz Pepper Jack cheese cut into thin slices
1/2 cup chopped onion
1. Pre-heat oven to 350
2. Brown the ground turkey and onion and drain. Mix in 1/2 cup of the enchilada sauce and 1/2 up of fat free sour cream.
3. Mix together the salsa and 1/2 cup of enchilada sauce.
4. Spread 1/2 cup of the salsa mixture in the bottom of a 9x13 glass baking dish.
5. Warm the corn tortillas by placing them between damp paper towels and microwaving for 45 seconds to 1 minute. This makes them a little easier to work with.
6. Fill each tortilla with 2 heaping Tbsp of the meat mixture, roll, and place seam side down on top of the salsa.
7. Pour the rest of the salsa mixture on top, and then top with 1/2 slice of cheese on each enchilada.
8. Bake 20 minutes or until enchiladas are heated through on the cheese is melted.
Makes 5 servings - 2 enchiladas per serving
Nutritional Info per Serving:
Calories: 368
Fat: 14.67
Fiber: 4.3
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