Recipe: Beef (or Turkey) Enchiladas

This was my first time making enchiladas and I tried to make them a healthy dish (since they are known for being high in calories). I saw this recipe on Pinterest and it looked delicious. We love Mexican and haven't had it in a while, but I wanted something different than tacos. These were really good and everyone (i.e. the girls) loved them. This recipe called for beef, but I substituted lean ground turkey. I also used less cheese and whole wheat tortillas (45 calories and 7g of fiber each). I served with sides of tomato and avocado (not pictured). My changes are in bold.

Beef Enchiladas

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2 1/2 cups enchilada sauce, divided (Frontera Red Chile Sauce)

1 tablespoon olive oil

8 ounces ground beef (we used lean ground turkey)

1 (4.5 ounce) can diced green chiles

Salt and pepper, to taste

1/2 cup canned corn kennels, drained 

1/2 cup canned black beans, drained and rinsed

1 1/4 cups Monterey Jack cheese, divided (3/4 cup)

1 1/4 cups shredded cheddar cheese, divided (3/4 cup)

12 (6-inch) flour tortillas, warmed (Maria & Ricardo wheat tortillas)

2 tablespoons chopped fresh cilantro leaves (omitted)

1 avocado, halved and diced

1 Roma tomato, diced

1. Preheat oven to 375 degrees. Pour 1 cup enchilada sauce in the bottom of a 9x13 baking dish; set aside.

2. Heat olive oil in a saucepan over medium high hat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. 

3. In a large bowl, combine beef, corn, beans, 1/2 Monterey Jack cheese and 1/2 cup cheddar cheese.

4. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish (I roll one side, then fold over the two ends, then roll the other side so nothing falls out). Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.

5. Place into oven and bake until bubbly, about 20 minutes.

6. Serve immediately, garnish with cilantro, avocado and tomato, if desired.

Enjoy!