Makeover Gourmet Enchiladas Recipe
Makeover Gourmet Enchiladas Recipe photo by Taste of Home

Makeover Gourmet Enchiladas Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES:12 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES: 12 servings


  • 1 pound lean ground beef (90% lean)
  • 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 tortillas (8 inches), warmed
  • 3/4 cup shredded cheddar cheese, divided

Nutritional 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.


  1. 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.
  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 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.
  4. Sprinkle one dish with 6 tablespoons cheese; cover and freeze for up to 3 months. Bake the remaining dish, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with remaining 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. Bake, covered, at 350° for 35-40 minutes or until heated through. Yield: 2 dishes (6 servings each).
Originally published as Makeover Gourmet Enchiladas in Healthy Cooking October/November 2009, p21

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Reviewed Feb. 15, 2010

"I would definately make this again, however with the following additions: Add 1/4 t. sea salt to both the ground beef and turkey and 1/4 t. sea salt to the onions. I also increased the cumin and corriander to 1 t. and added 1 t. oregano. Also, I added 1t. cumin to the sauce."

Reviewed Sep. 24, 2009

"This was fabulous!! Easy, and the second one in the freezer is a bonus!"

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