Name: Turkey enchiladas with olive oil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 flour carb balance tortillas; 1/3 cup mild red enchilada sauce; 3 tbsp reduced-fat Mexican blend cheese, shredded; 1 tsp extra virgin olive oil; 3/4 tsp chili powder; 1/4 tsp salt; 2 tbsp fresh cilantro, chopped; 1 1/2 tbsp water

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 375°F. Heat the olive oil in a 10-inch skillet over medium-high heat. Add the turkey, onion, and salt. Cook, breaking up the meat with a spoon, until the turkey is browned and the onion is soft. Done when meat is browned, 165°F.
Stir in the garlic, chili powder, water, and one tablespoon of the enchilada sauce. Cook for 2 minutes until the liquid has slightly reduced and the mixture is fragrant. Remove from the heat.
Spread a thin layer of enchilada sauce in the bottom of a small baking dish. Wrap the tortillas in a damp paper towel and microwave for 20 seconds to soften. Lay the tortillas flat, divide the turkey mixture between them, and roll tightly. Place them seam-side down in the dish.
Pour the remaining sauce over the tortillas. Cover the dish loosely with foil and bake for 10 minutes.
Remove the foil and sprinkle the cheese over the top. Return to the oven and bake until the sauce bubbles at the edges and the cheese is melted, about 5 to 8 minutes more. Finish with a sprinkle of fresh cilantro. Done when sauce is bubbling and cheese is melted.

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Ingredients

Instructions

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