NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey (93% lean)

1 medium Corn tortillas

0.5 cup Tomato puree

0.25 oz Shredded cheddar cheese

0.25 cup Diced yellow onion

0.25 cup Diced red bell pepper

0.5 tsp Extra virgin olive oil

1 tsp Ancho chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small mixing bowl, whisk together the tomato puree, ancho chili powder, ground cumin, garlic powder, sea salt, and black pepper to create the enchilada sauce.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 4

  Add the diced yellow onion and red bell pepper to the skillet, sautéing until they are softened and fragrant.

• 5

  Add the ground turkey to the skillet and cook until fully browned, using a spatula to break the meat into small crumbles.

• 6

  Stir 2 tablespoons of the prepared ancho sauce into the turkey and vegetable mixture to keep the filling moist.

• 7

  Warm the corn tortillas in a dry pan or microwave for a few seconds until they are pliable and easy to roll.

• 8

  Divide the turkey filling evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 9

  Pour the remaining ancho sauce over the top of the rolled tortillas and sprinkle evenly with the shredded cheddar cheese.

• 10

  Bake for 10 to 12 minutes until the sauce is bubbling and the cheese is completely melted.

• 11

  Garnish with fresh chopped cilantro before serving.