Ingredients for Enchiladas Using Whole Wheat Tortillas
- Tomato Sauce
- Tomato Paste
- Oregano
- Garlic Powder
- Cayenne Pepper
- Chili Powder
- Onion Powder
- Cumin
- Water
- 1 lb ground turkey
- 1 medium onion, chopped
- Bell Pepper
- 1 cup sliced black olives
- Whole Wheat Tortillas
- Low Fat Mexican Cheese
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How to Make Enchiladas Using Whole Wheat Tortillas
- Preheat oven to 350°F (175°C).
- **Make the Sauce:** In a saucepan, combine the following (amounts will depend on your preferred spice level and yield): 1 (15-ounce) can diced tomatoes, 1 (10-ounce) can diced tomatoes and green chilies (Rotel), 1/2 cup chicken broth, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional, for extra heat), and salt/pepper to taste. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- While the sauce simmers, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5 minutes.
- Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Stir in the sliced black olives.
- Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.
- Dip each tortilla briefly into the remaining sauce to soften slightly. Fill each tortilla with about 1/3 cup of the turkey mixture and a sprinkle of cheese.
- Roll up the tortillas tightly and place them seam-down in the prepared baking dish.
- Pour the remaining sauce evenly over the enchiladas.
- Sprinkle the remaining cheese over the top.
- Cover the baking dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas rest for 2 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
37g
Fat
22g
Carbs
22g
