These enchiladas are a healthy take on standard enchiladas that packed with deliciously good-for-you protein and veggies.
Ingredients
or1 lb (453 grams) of turkey mince (93% lean, 7% fat)
or2 onions, chopped (approx. 160 grams)
or2 medium peppers, chopped (approx. 149 grams)
or3/4 - 1 Jar Enchilada Sauce (not cheesy) - (approx. 340 grams)
or1 cup of salsa, ready-to-serve (approx. 259 grams)
or149 grams of cherry tomatoes
or1 cup shredded of lettuce (approx. 36 grams)
or1/8 cup of coriander leaves (approx. 2 grams)
or225 grams cups of reduced fat Mexican cheese blendor200 grams of reduced fat (30% fat) Cheddar cheese
or8 tortillas of tortillas, ready-to-bake or -fry, whole wheat (328 g)
Preparation
1.
Cook the turkey mince with chopped onion and green pepper, adding in spinach in the last minute of cooking. 2.
Pour the enchilada sauce into a wide shallow bowl. 3.
Dip each wrap in the enchilada sauce – you want to reserve as much sauce as possible in the dipping bowl, so use your fingers to scrape off excess after dipping. 4.
Lay each wrap down on a plate, and spoon in 1/8 the cooked turkey with veggies and sprinkle with 1/16 of the cheese. 5.
Roll up and place seam side down in a greased 13x9x2 pan. (You’ll need to pack them in tight, but in a single layer!) 6.
Pour any remaining enchilada sauce over and sprinkle with remaining 1/8 cheese. 7.
Bake at 190C (Gas Mark 5) for 20-30 min. Cool slightly. 8.
Top with salsa, chopped tomatoes, shredded lettuce and coriander.
