Clean Eating Enchiladas

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Sometimes swapping out a few ingredients in a meal can make a huge difference in how good it is for you. I love enchiladas and after a little research and experimenting, I found a way to make them, and keep the meal within the clean eating diet.

The great thing about enchiladas is that they can be made ahead of time and kept in the refrigerator for a day or two until you are ready to bake them. The sauce can also be made in advance and refrigerated to cut down on prep time.

 

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Ingredients for the Sauce

  • 29 oz. Can of Tomato Sauce (can use canned tomatoes or crushed tomatoes as well)
  • 5 Tablespoons of 100% Extra Virgin Olive Oil
  • 3 Cloves of Crushed Garlic
  • 1/2 Cup of Fresh Cilantro (No stems)
  • 1/2 of a Sweet Yellow Onion
  • 1/2 of a Red Bell Pepper (not pictured above)
  • 1/2 Can of Rotel (with the juice)
  • 1/2 Teaspoon of Ground Pepper
  • 1/2 Teaspoon of each Mrs. Dash’s “Table Blend”, “Southwest Chipotle”, “Chili Lime” (can be replaced with other similar seasonings)
  • 100% Whole Wheat Flour (optional to add when simmering sauce if it needs to be thickened)

 

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Ingredients for Enchiladas

  • About 1 pound Extra Lean Ground Turkey (can be replaced with lean ground beef or chicken as well)
  • 100% Whole Wheat Tortillas
  • 3/4 of a Cup Shredded Cheddar/Jack Cheese
  • 1/2 Sweet Yellow Onion
  • 1/2 Can of Rotel (no juice)
  • 1/2 Red Bell Pepper
  • 1/2 Cup Sweet Corn
  • 1/2 Cup Black Beans
  • 1/2 Cup Fresh Cilantro (no stems)
  • 1/2 Teaspoon of Ground Pepper
  • 1 Cup of Cottage Cheese
  • 1/2 Teaspoon of each Mrs. Dash’s “Table Blend”, “Southwest Chipotle”, “Chili Lime” (can be replaced with other similar seasonings)

Directions

Preheat oven to 350 degrees F.

Start cooking the ground turkey in a pan on the stove.

Cut the yellow onion and red bell pepper in half.

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In a blender, combine all ingredients of the sauce and blend them.

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Once it is blended smooth, pour the sauce in a pan and cook it on low and let it simmer for about 15 minutes.

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While the sauce is simmering, chop up the other half of the onion and pepper and add them to the turkey in the pan.

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Once the turkey is cooked thoroughly and the onion and peppers are soft, set the pan aside a let it cool.

In a separate large bowl, combine the cottage cheese, Rotel, seasonings, drained black beans and corn in a bowl.

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Once the turkey mixture has cooled, add that to the bowl as well.

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Spray a medium casserole dish with cooking spray and assemble your tortillas and mixture.

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I like to be generous with my fillings. I’d rather fill up on what is on the inside than the actual tortillas.

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Place each rolled tortilla in the casserole dish.

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I was able to fit eight large rolled tortillas in the casserole dish.

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Once the tortillas are filled, rolled and aligned in your dish, generously pour the sauce over them. I save the shredded cheese for last to sprinkle over the top.

Bake the enchiladas covered with foil for 30 minutes, then remove the foil and bake them for another 15 minutes.

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If you love sour cream on your enchiladas like I do, a great clean eating option is Non-Fat Plain Greek Yogurt.  Tastes just like it! :)

{{For more on “Clean Eating”, visit this great site.}}

Enjoy!

xo Marci

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Comments

  1. I’m assuming you are supposed to do something with the first half of the red pepper and onion?

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