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Makeover Gourmet Enchiladas

Our pros created a healthier version of Beth’s dish by tweaking the original. With this better-for-you recipe, now you can enjoy their great flavor more often! Beth Dauenhauer - Pueblo, Colorado

12 ServingsPrep: 35 min. Bake: 35 min.

Ingredients

1 pound lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
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1 pound extra-lean ground turkey
1 large onion, chopped
1-1/2 cups (12 ounces) 2% cottage cheese
1-1/2 cups (12 ounces) reduced-fat sour cream
2 cans (4 ounces each) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
SAUCE:
1 medium onion, chopped
2 cans (8 ounces each) tomato sauce
1 cup salsa
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
12 whole wheat tortilla (8 inches), warmed
3/4 cup shredded cheddar cheese, divided

Directions

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

2 of 2

Makeover Gourmet Enchiladas (continued)

Directions (continued)

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.
Place a heaping 1/2 cup meat mixture down the center of each
tortilla. Roll up and place seam side down in two 13-in. x 9-in.
baking dishes coated with cooking spray. Pour sauce over top.
Cover and freeze one dish for up to 3 months. Bake the remaining
dish, uncovered, at 350° for 30-35 minutes or until heated
through. Sprinkle with 6 tablespoons cheese; bake 5 minutes longer
or until cheese is melted.
To use frozen enchiladas: Thaw in refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Cover and bake as
directed. Yield: 2 dishes (6 servings each).

Nutrition Facts: 1 enchilada equals 358 calories, 12 g fat (5 g saturated fat), 55 mg cholesterol, 715 mg sodium, 33 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.