Makeover Gourmet Enchiladas |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Our pros created a healthier version of Bethâs dish by tweaking the original. With this better-for-you recipe, now you can enjoy their great flavor more often! Beth Dauenhauer - Pueblo, Colorado Ingredients:
1 pound ground beef |
1 pound extra-lean ground turkey |
1 large onion, chopped |
1-1/2 cups (12 ounces) 2% cottage cheese |
1-1/2 cups (12 ounces) reduced-fat sour cream |
2 cans (4 ounces each) chopped green chilies |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
sauce: |
1 medium onion, chopped |
2 cans (8 ounces each) tomato sauce |
1 cup salsa |
1 tablespoon chili powder |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon dried thyme |
12 whole wheat tortillas (8 inches), warmed |
3/4 cup shredded cheddar cheese, divided |
Directions:
1. In a large skillet, cook the beef, turkey and onion over medium heat until meat is no longer pink; drain. Stir in the cottage cheese, sour cream, chilies, cumin and coriander; set aside.
2. For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder, oregano, garlic powder and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.
3. Place a heaping 1/2 cup meat mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray. Pour sauce over top.
4. Sprinkle one dish with 6 tablespoons cheese; cover and freeze for up to 3 months. Bake the remaining dish, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
5. To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 35-40 minutes or until heated through. Yield: 2 dishes (6 servings each).
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