BUT I am so happy I made these, they were SOOO tasty and I can't wait until the next time to make these. Also, just a hint, this might be one of those meals that you could double when you make these to be able to put one in the freezer to use in the future. (I know this recipe seems a bit tedious and long, but let me tell you IT IS WORTH IT and not as bad as it appears!)
Clean Eating Enchilladas:
Ingredients for the Sauce:
29oz. Can Tomato Sauce (could use canned tomatoes or crushed tomatoes as well)
5 tbsp. 100% Extra Virgin Olive Oil
1/8-1/4 cp. Fresh Cilantro Chopped (no stems), depending on your liking of the cilantro flavor
1/2 of a Sweet Yellow Onion
1/2 Red Bell Pepper
1/2 can of Rotel Tomatoes (with juice)
Ground Black Pepper, to taste*
Dried Cumin, to taste*
Chili Powder, to taste*
Garlic Powder, to taste*
Dried Oregano, to taste*
Ingredients for Enchilladas:
1lb. Extra Lean Ground Turkey (but could use ground chicken or super lean ground beef)
Whole Wheat Tortillas
3/4 cp. Shredded Cheddar Cheese
1/2 Sweet Yellow Onion
1/2 can of Rotel Tomatoes (without the juice)
1/2 Red Bell Pepper
1/2 cp. Sweet Corn
1/2 cp. Black Beans (drained)
1/8-1/4 cp. Fresh Cilantro (no stems), depending on your liking of the flavor of cilantro
Ground Black Pepper, to taste*
Dried Cumin, to taste*
Chili Powder, to taste*
Garlic Powder, to taste*
1 cp. Cottage Cheese
* You could also use 1/2 tsp. of Mrs. Dash's Table Blend, Southwest Chipotle or Chili Lime Seasoning Mix instead of the individual spices. I didn't have any of those so substituted my own seasonings.
Directions:
- Preheat oven to 350 degrees.
- Start browning the turkey in a medium skillet on the stove.
- While the turkey is browning, Begin making the sauce. Cut the yellow onion and bell pepper in half. In a blender, combine all sauce ingredients EXCEPT the seasonings and blend them until they are smooth.
- Once the sauce is blended, pour the sauce in a sauce pan and cook it on low, allowing it to simmer for at least 15 minutes seasoning with the dried spices until the flavors have developed to your likening.
- While the sauce is simmering, chop the other half of the onion & pepper and add them to the browned turkey. Saute turkey, onion & pepper together until they are soft. Set the turkey mixture aside and allow to cook.
- In a large bowl, combine the cottage cheese, Rotel tomatoes, drained black beans & corn and stir. Once the turkey has cooled, add it to the bowl as well. Add the dried seasonings to the meat mixture until your desired taste preference and mix until combine.
- Spray a 9x13 casserole dish with cooking spray and begin prep to assemble your tortillas.
- Line out the whole wheat tortillas and begin adding the meat mixture to your tortillas. I chose to be generous with my filling as I wanted to fill up and enjoy the meat and not the carbs.
- Once you have the tortillas filled, roll them and place them seam side down in the casserole dish. I was able to fit 8 large tortillas in a 9x13 pan.
- After you dish is full, pour the sauce mixture over the enchiladas and top with shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for 15 more minutes.
Thanks for taking a look and I hope you enjoy them as much as we enjoy them!!
~Sarah Strubhar
Independent Team Beachbody Emerald Coach
29oz. Can Tomato Sauce (could use canned tomatoes or crushed tomatoes as well)
5 tbsp. 100% Extra Virgin Olive Oil
1/8-1/4 cp. Fresh Cilantro Chopped (no stems), depending on your liking of the cilantro flavor
1/2 of a Sweet Yellow Onion
1/2 Red Bell Pepper
1/2 can of Rotel Tomatoes (with juice)
Ground Black Pepper, to taste*
Dried Cumin, to taste*
Chili Powder, to taste*
Garlic Powder, to taste*
Dried Oregano, to taste*
Ingredients for Enchilladas:
1lb. Extra Lean Ground Turkey (but could use ground chicken or super lean ground beef)
Whole Wheat Tortillas
3/4 cp. Shredded Cheddar Cheese
1/2 Sweet Yellow Onion
1/2 can of Rotel Tomatoes (without the juice)
1/2 Red Bell Pepper
1/2 cp. Sweet Corn
1/2 cp. Black Beans (drained)
1/8-1/4 cp. Fresh Cilantro (no stems), depending on your liking of the flavor of cilantro
Ground Black Pepper, to taste*
Dried Cumin, to taste*
Chili Powder, to taste*
Garlic Powder, to taste*
1 cp. Cottage Cheese
* You could also use 1/2 tsp. of Mrs. Dash's Table Blend, Southwest Chipotle or Chili Lime Seasoning Mix instead of the individual spices. I didn't have any of those so substituted my own seasonings.
Directions:
- Preheat oven to 350 degrees.
- Start browning the turkey in a medium skillet on the stove.
- While the turkey is browning, Begin making the sauce. Cut the yellow onion and bell pepper in half. In a blender, combine all sauce ingredients EXCEPT the seasonings and blend them until they are smooth.
- Once the sauce is blended, pour the sauce in a sauce pan and cook it on low, allowing it to simmer for at least 15 minutes seasoning with the dried spices until the flavors have developed to your likening.
- While the sauce is simmering, chop the other half of the onion & pepper and add them to the browned turkey. Saute turkey, onion & pepper together until they are soft. Set the turkey mixture aside and allow to cook.
- In a large bowl, combine the cottage cheese, Rotel tomatoes, drained black beans & corn and stir. Once the turkey has cooled, add it to the bowl as well. Add the dried seasonings to the meat mixture until your desired taste preference and mix until combine.
- Spray a 9x13 casserole dish with cooking spray and begin prep to assemble your tortillas.
- Line out the whole wheat tortillas and begin adding the meat mixture to your tortillas. I chose to be generous with my filling as I wanted to fill up and enjoy the meat and not the carbs.
- Once you have the tortillas filled, roll them and place them seam side down in the casserole dish. I was able to fit 8 large tortillas in a 9x13 pan.
- After you dish is full, pour the sauce mixture over the enchiladas and top with shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for 15 more minutes.
Thanks for taking a look and I hope you enjoy them as much as we enjoy them!!
~Sarah Strubhar
Independent Team Beachbody Emerald Coach
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