Week 3: Beef Enchiladas

Brad picked this meal. I set him loose with the latest Healthy Cooking and a pack of Post-Its to mark what he'd like me to make. (He picked this, a sausage and pasta toss, Mexican chicken meatballs, and coconut-pecan sweet potatoes--completely different choices than I would have made.)

Adapted from
"Makeover Gourmet Enchiladas"
Taste of Home's Healthy Cooking, October / November 2009, p. 21

Makes two dishes (6 servings each)
35 minutes of prep
35 minutes of baking



Enchiladas:
1 lb. lean ground beef
1 lb. extra-lean ground turkey
1 large onion, chopped
1 1/2 C (12 oz.) 2% cottage cheese
1 1/2 C (12 oz.) reduced fat sour cream
2 cans (4 oz. each) chopped green chilies
1/2 tsp. ground cumin
1/2 tsp. ground coriander

Sauce:
1 medium onion, chopped
2 cans (8 oz. each) tomato sauce
1 C salsa
1 Tbsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. dried thyme
12 whole wheat tortilla (8 in.), warmed
3/4 C shredded cheddar cheese, divided

1. In a large skillet, cook the beef, turkey, and onion over medium heat until the meat is no longer pink; drain. Stir in the cottage cheese, sour cream, chilies, cumin, and coriander; set aside.

2. For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder, oregano, garlic powder, and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.

3. Place a heaping 1/2 C meat mixture down the center of each tortilla. Roll up and place seam side down in two 13" x 9" baking dishes covered with cooking spray. Pour sauce over the top.

4. Cover and freeze one dish for up to three months. Bake the remaining dish, uncovered, at 350 for 30 - 35 minutes or until heated through. Sprinkle with 6 Tbsp. cheese; bake 5 minutes longer or until cheese is melted.

5. To use frozen enchiladas:
Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake as directed.

1 enchilada equals 358 calories, 12 g fat (5 g saturated fat), 3 g fiber

This was tasty. The enchiladas got a little crispy on the bottom (maybe I baked it too long?). And, the portions (only 1 enchilada per person) were a little skimpy for my unhealthy eating habits. And, it was a lot of prep and many, many dishes. But, I did like it enough that I'd gift the extra tray to a friend next-time around.