As you may have seen in the past, we greatly enjoy Tex-Mex/Mexican style dishes. One I used to make frequently pre-clean eating days was enchilladas. I used to buy the canned enchillada sauce and follow the directions on the can. Once we started eating clean, I knew that wasn't going to work anymore. I mean seriously, the sodium alone used to make me drink like a fish for the entire day after.
So, one day I was searching for "cleaner" versions of enchilladas and came upon this recipe. When I first saw it, I thought wow, there are a ton of ingredients and it is going to take forever to make. But decided it was worth a shot and let me tell you:
IT WAS ALL WORTH IT!!!! The ingredients and time it took yes are more than the canned sauce steps, but I will NEVER go back to doing enchilladas any other way.
Let me put it this way, I have to quickly fill the tortillas before I eat the filling. The filling IS that GOOD!!!! Hope you try them out and give them a shot!
Enchilladas
Sauce Ingredients:
1-29oz. can of Tomato Sauce (I use crushed tomatoes or sauce with Low-No Sodium)
Garlic Powder (or you can use 3 cloves of crushed garlic)
1/4 cp. Fresh Cilantro (no stems)
1/2 Sweet Yellow Onion
1/2 Red Bell Pepper
1/2 can Rotel (with juice)
1/2 tsp. Ground Black Pepper
1/2 tsp. EACH of Chili Powder, Cumin, Paprika*
Whole Wheat Flour (optional, if needed to add to sauce to thicken)
*You can use all the following Mrs. Dash's seasonings, but I don't have them and didn't want to buy
them each - Table Blend, Southwest Chipotle, Chili Lime seasonings)
Sauce Directions:
1. In a blender or food processor, combine all the ingredients for the sauce (except the flour) and puree until smooth.
2. Once blended smooth, pour the sauce in the pan and cook on low and let simmer for about 15 minutes.
Enchillada Filling Ingredients:
1 lb. package Lean Ground Turkey (could also use super lean ground beef or even ground chicken)
1/2 Sweet Yellow Onion, chopped
1/2 Red Bell Pepper, chopped
1/2 can Rotel, juice drained
1/2 cp. Frozen Sweet Corn
1/2 cp. Black Beans, drained
1/4 cp. Fresh Cilantro (no stems)
1/2 tsp. Ground Black Pepper
1 cp. Cottage Cheese
1/2 tsp. each of Chili Powder, Cumin & Paprika*
*You can use all the following Mrs. Dash's seasonings, but I don't have them and didn't want to buy them each - Table Blend, Southwest Chipotle, Chili Lime seasonings)
Filling Directions:
1. Preheat oven to 350 degrees.
2. Start browing the ground meat in a medium pan on the stove and add the chopped pepper and onion cooking until the turkey is browned and the onion and pepper are soft and tender. Once cooked set aside to cool.
3. In a seperate large bowl, combine the Rotel, sweet corn, black beans, cilantro, black pepper, cottage cheese and seasonings. Once the turkey mixture has cooled, add that to the cottage cheese mixture and stir to combine.
4. Spray a 9x13 baking dish with cooking spray and assemble your tortillas with the filling mixture. If you are using the 21 Day Fix Containers, I fill each tortilla with 1 red container of meat. The more filling the better. I would rather fill up on what is inside the tortilla than the tortilla itself.
5. Place each rolled tortilla in the sprayed casserole dish. You should be able to fit all 8 in the baking dish.
6. Once all the tortillas are assembled and in the baking dish, pour all the simmered sauce over them. DO NOT sprinkle with cheese yet!
7. Cover with aluminum foil and bake for 30 minutes. Then remove the foil, sprinkle with the cheese and bake for another 15 minutes until the cheese is melted.
ENJOY!!!
Thanks for stopping by! Hope you enjoy them as much as we do! Feel free to come back and leave some feedback once you try them out.
~Sarah Strubhar
Independent Team Beachbody
Ruby Coach
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