It’s pretty much guaranteed, in our house, when I ask the question of my husband “where would you like to eat out tonight?” that he will pick one of his favorite Mexican restaurants. So, it’s also pretty much guaranteed that I have a long list of Mexican recipes that I will be trying at home, but in a skinnier version. These Skinny Ground Turkey Enchiladas are my latest attempt and we both loved them.
It’s Mexican Night at our House with these Skinny Ground Turkey Enchiladas.
Ground turkey is such a great way to keep the calories down in recipes when it’s substituted for ground beef.
You can use a bought enchilada sauce, but it is very easy to make a home made version in about 10 minutes so that is what I chose to do this time.
I use a whole wheat tortilla wrap from Ole Mexican Foods. Each wrap has only 50 calories and packs 11 grams of fiber into each wrap. And they are also very low in fat. They make the perfect choice for these skinny enchiladas. Look at all the goodies that will go into this recipe! I can’t wait to try them.
I love using ground turkey breast instead of ground beef in my recipes. It is much lower in fat and still has great flavor, especially in recipes like this where there are lots of other fresh ingredients in the mix. The turkey is browned and then seasoned before adding more tomato sauce and chicken broth. At this point, you will need to drag yourself away from the enchilada filling. It is THAT GOOD. And, at all costs, don’t let your husband try the filling before the recipe is done. (don’t ask me how I know.)
Add your turkey mixture to the tortillas and wrap them, placing the seam side down in a baking dish sprayed with Pam. Top with tomato sauce and cheese and then cover with foil and bake for 20-25 minutes. (This keeps the tortillas from getting too stiff and makes for a nice soft enchilada.)
Seriously, folks. You will never guess that this recipe has been really slimmed down from the normal enchilada recipe. It is full of flavor, and rivals the enchiladas at my local Mexican restaurant, without all the calories that go along with those!
I like to serve these skinny ground turkey enchiladas with my cauliflower “Mexican rice” to add a delicious side dish that still keeps the calorie count low for the finished meal.
What is your way to slim down one of your favorite restaurant meals? Please let us know in the comments below.
For the enchilada sauce:
- non-stick cooking spray
- 2 garlic cloves, minced
- 1-2 tbsp diced jalapeño chilis
- 1-1/2 cups tomato sauce
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 3/4 cup low fat chicken broth
- Pink sea salt and fresh pepper to taste
For the turkey:
- 1 tsp extra virgin olive oil
- 12 oz ground turkey
- 1 cup diced onion
- 2 large clove garlic, minced
- 1/4 cup cilantro
- Pink sea salt to taste
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
For the enchilada:
- 8 (7-inch) low-carb whole wheat flour tortillas
- non-stick cooking spray
- Prepared enchilada sauce
- 1 cup reduced fat shredded Mexican cheese
- 2 tbsp chopped cilantro for topping
- Slices of avocado for topping (optional)
- Low fat sour cream for topping (optional)
- Spray a medium non stick saucepan with Pam, and sauté 2 cloves of minced garlic.
- Add the chilis, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
- Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. While this mixture is finishing, you can prepare the enchilada mixture
- Preheat oven to 400 degrees.
- Heat the olive oil in a skillet over medium-high heat. Sauté onions and garlic until soft, about 2 minutes.
- Add the ground turkey and cook until no longer pink , Season with salt, cilantro, cumin, oregano, and chili powder.
- Add the tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
- Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup of the turkey mixture into each tortilla and roll it.
- Place the filled tortilla on a baking dish seam side down, and top with prepared enchilada sauce, then add the shredded cheese.
- Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.Top with low fat sour cream, avocados, or cilantro if you wish. Makes 8 enchiladas.
Serving Size:1 enchilada
Amount Per Serving: Calories: 322 Total Fat: 20g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 72mg Sodium: 1001mg Carbohydrates: 16g Fiber: 4g Sugar: 5g Protein: 21g
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