Another Cuisine Lite winner!
I have to mention, though, that when I saw that one serving was two tortillas, I knew that DH would not be happy. So what I did was to slightly increase the ingredients and made three enchiladas per serving (actually, he had 3-1/2, I had 2-1/2. That’s the give-and-take of a happy marriage!) haha
But the changes added only about 70 more calories per serving and the servings were more substantial.
I was surprised at how much DH liked these. For me they were good, but I think that I’ve made better. He raved. On and on. Like I never fed him before.
Those who have this publication, look at the bottom right photo on page 39. The directions were to heat ½ cup of salsa, soften the tortillas on the warm sauce, the pour the remaining salsa on top of the rolled enchiladas. In the photo, it looks like way more salsa than a half cup is being poured over the tortillas. I ended up doubling the amount, but that really isn’t a problem since salsa is relatively light in calories and fat.
A couple of minor changes to the recipe were that:
I used lowfat cheddar instead of lowfat feta cheese
I heated the enchiladas in a microwave instead of using a broiler.
I added cilantro as a garnish because I just cannot think of an enchilada without it!
With the enchiladas I served my newest favorite “find” from Trader Joe's and that is Soycutash. A very good medley of shelled edamame, corn, and red bell pepper that went perfectly with the enchiladas and, as we all know, extra vegetables never hurt.
The recipe with my changes:
![[Image: 4408029618_50e48d080c_m.jpg]](http://farm3.static.flickr.com/2720/4408029618_50e48d080c_m.jpg)
* Exported from MasterCook *
Creamy Turkey Enchiladas
Servings:2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
3/4 cup diced red bell pepper
1/3 cup diced onion
2 teaspoons minced garlic
4 ounces spinach -- chopped; can sub frozen, thawed, squeezed, chopped spinach
5 ounces cooked turkey breast -- chopped; can also sub chicken
1/4 cup frozen corn kernels -- thawed
1 tablespoon flour
2/3 cup skim milk
1 tablespoon Neufchatel cheese
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 cup salsa
6 whole corn tortillas
1 ounce lowfat cheddar cheese -- shredded
2 tablespoons sliced scallions
2 tablespoons chopped cilantro
Spray a 9"x13" baking dish with cooking spray and set aside.
Sauté bell pepper in oil over medium high heat for a minute, then add the onion and garlic and continue to sauté for 2 more minutes, or until vegetables are softened. Add spinach, turkey, and corn and cook until the spinach wilts, about 2 minutes.
While the spinach cooks, pour milk into a measuring cup then stir in the flour, a teaspoon at a time, until the mixture is smooth. Add milk mixture to the spinach and stir constantly until thickened. Add the Neufchatel cheese and stir until the cheese melts. Stir in the salt and black pepper and remove from heat.
Heat salsa in a small skillet (which is slightly larger than the diameter of the tortillas). Place a tortilla on top of the salsa and press in a little, then after about 20 seconds remove the tortilla and place in the baking dish with the sauced side up. Spoon 1/6 of the filling into the center of the tortilla. Roll tortilla over the filling and position it seam-side down in the dish. Repeat with the other 5 tortillas. You may want to fill and roll the last one or two tortillas on a cutting board if there is not enough space available room in the baking dish. In that case, transfer the tortilla(s) carefully to the baking dish.
Spoon remaining salsa down the length of each enchilada. Sprinkle cheese on top. Cover with waxed paper and microwave until heated through.
Divide between plates and garnish with scallions and cilantro.
- - - - - - - - - - - - - - - - - - -
Per serving: 459 Calories (kcal); 9g Total Fat (2g Saturated); (16% calories from fat); 44g Protein; 63g Carbohydrate; 54mg Cholesterol; 1036mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 12 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Adapted from "Cuisine Lite".
Now, if anyone wants, I can type up the original recipe. Just ask. I will be away for a few days; we are heading to my parents' for the weekend in order to attend a funeral on Saturday but I can do this when we return.
I have to mention, though, that when I saw that one serving was two tortillas, I knew that DH would not be happy. So what I did was to slightly increase the ingredients and made three enchiladas per serving (actually, he had 3-1/2, I had 2-1/2. That’s the give-and-take of a happy marriage!) haha
But the changes added only about 70 more calories per serving and the servings were more substantial.I was surprised at how much DH liked these. For me they were good, but I think that I’ve made better. He raved. On and on. Like I never fed him before.
Those who have this publication, look at the bottom right photo on page 39. The directions were to heat ½ cup of salsa, soften the tortillas on the warm sauce, the pour the remaining salsa on top of the rolled enchiladas. In the photo, it looks like way more salsa than a half cup is being poured over the tortillas. I ended up doubling the amount, but that really isn’t a problem since salsa is relatively light in calories and fat.
A couple of minor changes to the recipe were that:
I used lowfat cheddar instead of lowfat feta cheese
I heated the enchiladas in a microwave instead of using a broiler.
I added cilantro as a garnish because I just cannot think of an enchilada without it!
With the enchiladas I served my newest favorite “find” from Trader Joe's and that is Soycutash. A very good medley of shelled edamame, corn, and red bell pepper that went perfectly with the enchiladas and, as we all know, extra vegetables never hurt.
The recipe with my changes:
* Exported from MasterCook *
Creamy Turkey Enchiladas
Servings:2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
3/4 cup diced red bell pepper
1/3 cup diced onion
2 teaspoons minced garlic
4 ounces spinach -- chopped; can sub frozen, thawed, squeezed, chopped spinach
5 ounces cooked turkey breast -- chopped; can also sub chicken
1/4 cup frozen corn kernels -- thawed
1 tablespoon flour
2/3 cup skim milk
1 tablespoon Neufchatel cheese
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 cup salsa
6 whole corn tortillas
1 ounce lowfat cheddar cheese -- shredded
2 tablespoons sliced scallions
2 tablespoons chopped cilantro
Spray a 9"x13" baking dish with cooking spray and set aside.
Sauté bell pepper in oil over medium high heat for a minute, then add the onion and garlic and continue to sauté for 2 more minutes, or until vegetables are softened. Add spinach, turkey, and corn and cook until the spinach wilts, about 2 minutes.
While the spinach cooks, pour milk into a measuring cup then stir in the flour, a teaspoon at a time, until the mixture is smooth. Add milk mixture to the spinach and stir constantly until thickened. Add the Neufchatel cheese and stir until the cheese melts. Stir in the salt and black pepper and remove from heat.
Heat salsa in a small skillet (which is slightly larger than the diameter of the tortillas). Place a tortilla on top of the salsa and press in a little, then after about 20 seconds remove the tortilla and place in the baking dish with the sauced side up. Spoon 1/6 of the filling into the center of the tortilla. Roll tortilla over the filling and position it seam-side down in the dish. Repeat with the other 5 tortillas. You may want to fill and roll the last one or two tortillas on a cutting board if there is not enough space available room in the baking dish. In that case, transfer the tortilla(s) carefully to the baking dish.
Spoon remaining salsa down the length of each enchilada. Sprinkle cheese on top. Cover with waxed paper and microwave until heated through.
Divide between plates and garnish with scallions and cilantro.
- - - - - - - - - - - - - - - - - - -
Per serving: 459 Calories (kcal); 9g Total Fat (2g Saturated); (16% calories from fat); 44g Protein; 63g Carbohydrate; 54mg Cholesterol; 1036mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 12 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Adapted from "Cuisine Lite".
Now, if anyone wants, I can type up the original recipe. Just ask. I will be away for a few days; we are heading to my parents' for the weekend in order to attend a funeral on Saturday but I can do this when we return.
