Tuesday, May 29, 2012

what's for dinner: turkey enchiladas


Nonstick cooking spray
1 T olive oil
1 large onion, chopped
1/2 lb ground turkey
1 large zucchini, shredded
1/3 C stuffed green olives, chopped, plus 2 T olive brine*
2 jalapeños, seeded & chopped*
1 8-oz. can tomato sauce
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp salt
1/4 tsp ground cinnamon 
8 corn tortillas**
1/2 cup reduced-fat shredded cheddar

*I omitted these ingredients...1) I hate olives & 2) I hate jalapeños 
**I could only fit 6 tortillas in my baking dish


1. Preheat oven to 375. Coat 2-quart rectangular baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion & cook 5 minutes or until softened, stirring occasionally. 
3. Add turkey, zucchini, olives, olive brine, jalapeños, tomato sauce, cumin, oregano, salt & cinnamon. Cook 6 to 7 minutes, stirring occasionally. 
4. Wrap tortillas in damp paper towels & microwave 30 seconds or until warmed through. Spoon a generous 1/3 C turkey mixture down the center of the tortilla. Roll up & place seam side down in baking dish. Repeat with remaining tortillas & filling.
5. Spoon remaining tomato sauce over enchiladas & sprinkle with cheese. Cover & bake for 30 minutes. Remove from oven & let stand 10 minutes before serving.

Nutrition Facts Per Serving:

319 Calories, 19 g protein, 36 g carbohydrate, 12 g fat, 5 g fiber

Recipe taken from Fitness Magazine - May 2012

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