My boyfriend surprised me recently by buying ingredients for dairy-free, relatively healthy enchiladas. I love Mexican food and I can usually modify most of it for a healthier version. I wasn’t sure how this dish would turn out… but it came together nicely!
- 1 lb of lean, organic ground turkey
- 2 cans of enchilada sauce, spicy or mild (organic if possible)
- 1/2 cup onions
- 1 1/2 cups shredded vegan cheddar cheese
- 1 package corn tortillas
First, pre-heat the oven to 375F. I chose the smaller Pyrex dish because we had smaller tortillas to work with (we would have preferred larger ones). We poured enchilada sauce along the bottom of the pan to help keep the enchiladas from sticking. In a 10-inch skillet, cook the ground turkey and mix in previously sautéed onions. Cook thoroughly; drain.
Spoon the meat into the tortillas and tightly roll. Fit together in Pyrex dish. Pour the rest of the enchilada sauce on top. Bake 10-15 minutes, add cheese and bake another 5 minutes.
I added a healthy salad: mixed greens, carrot, mushrooms, tomatoes, oil and vinegar.
These turned out pretty Yummy!