I just plain love cooking. But, I truly enjoy trying new recipes. There’s something about cooking something you’ve never made and it turning out amazing. Plus, I love cooking healthy dishes, so when I get a combination of delicious and healthy…I’m stoked! Shannon went hunting for an entire week, so I made a meal plan of all mexican and pasta dishes (he likes both, but, if you’ve followed my posts, you know he prefers meat and potatoes!). I have one suggestion. I choose to use wheat tortillas because they are healthier. But, in enchiladas, white tortillas usually cook better. These were good, but don’t feel bad about substituting white if your hubby prefers it.
For the Enchilada Sauce:
In a medium saucepan, spray cooking spray and sauté garlic. Add salsa verde, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish. Makes 8 small enchiladas.