Turkey, veggies, and bean stuffed tortillas with an easy homemade red enchilada sauce. A few simple swaps lightens it up!
Skinny Turkey Enchiladas
Yield: 6-8 enchiladas Prep: 30 minutes Cook: 15 minutes
- 1 lb fat-free ground turkey or ground chicken
- 1 bell pepper, diced
- 1 medium onion, diced
- 1/2 can refried beans
- 6 or 8- 6″ whole wheat tortilla wraps
- 1/2 cup low fat cheddar cheese
- cooking spray
- optional garnish- fat free sour cream, salsa, green onion, cilantro
- 1- 400 ml can tomato sauce
- 1/2 cup vegetable broth
- 2-3 chipotle peppers in adobo sauce, finely chopped
- 1 clove garlic, minced
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp salt
Preheat over to 400°F.
In a sauce pan over medium heat, combine all the enchilada sauce ingredients. Bring the sauce to a simmer and lower the heat.
Heat a non-stick skillet over medium heat. Put the ground turkey in the pan and break it apart with a spatula. Add in the bell pepper and onions and continue cooking until the turkey is cooked through. Add in half the enchilada sauce and half the can of refried beans. Combine well.
Lay out the tortillas on the counter. Add a couple spoonfuls of the mixture in a line from one side of the tortilla to another. Fold the tortilla over and roll it up. Repeat with the rest of the mixture/tortillas.
Spray the bottom of a baking dish with cooking spray. Place the stuffed tortillas seam side down in the baking dish. Pour the rest of the enchilada sauce over the tortillas. Top with low fat cheddar cheese. Bake for 15-20 minutes, until the cheese bubbles. Top with garnishes of your choice and serve!
Tips for cooking: Don’t forget to spray your baking dish! You’ll regret it!
These are also freezable! I usually freeze them in individual servings for a quick meal I can throw in the oven. Bake at 400°F for 20 minutes covered and another 15 uncovered. Add another 1o minutes covered if you’re baking a full batch.