Turkey Enchiladas

I love Mexican food, and since Cinco de Mayo was right in the middle of my moving process, I've decided to celibrate a bit late, with an easy Cassorale, known as Enchiladas. I usually go for more of the crispy things, I usually pick hard taco shells, I'll take nachos over quesadillas any day. So I have always been a little wary of enchiladas, they are definitely in the soft family. However, they are amazing. The corn tortillas really absoarb the sauce and transform into the soft and delicious crust type thing, it's magical. I could just eat that part, but then you throw in cheese, meat, and sauteed veggies. Yum! I can't believe I ever had an aversion to this, I really need to expand my textural horizons, I wonder what else I have been missing? The recipe may seem a little long and complicated, but it's really very easy and comes together quickly, you could also use store bought enchilada sauce to save yourself some time.

Turkey Enchiladas:
For the sauce:
8 oz of canned tomato sauce, plain
2 tbsp of tomato paste
1 1/4 tsp of chili powder
1 1/2 tsp of cumin
1/2 tsp of paprika
1/2 tsp of onion powder
1/4 tsp celery salt (or regular salt)
1/4 tsp of pepper

For the filling:
1/2 lb of ground turkey breast meat
1 medium yellow onion
1 poblano pepper
1/2 bell pepper
1/2 tsp chili powder
1/2 tsp of cumin
1/2 tsp of paprika
1/2 tsp of pepper
1/2 tsp of salt
1/4 cup of chicken stock, low sodium

For assembley:
8 whole corn toritillas, small sized
1/2 cup of 2% cheddar cheese, sharp
1/2 cup of 2% Mexican blend cheese, divided

To make the sauce bring the tomato sauce and paste to a simmer, stir until the paste is disolved into sauce, add seasonings and cook covered for about 5 minutes. Cool and refridgerate until ready to use. (can be made up to a few days in advance, I made mine in the morning for dinner that night).

Pre-heat the oven to 375 degrees. Heat a large non-stick skillet over medium-high heat, add the turkey meat in a big clump to brown. Dice the onion and peppers. Using a wooden spoon, brake up the meat in the pan, add the onions and peppers and stir everything together. Lower heat to medium-low. Add in the spices and stir so everything is coated. When turkey starts to stick, add chicken stock and stir. When the stock has been absoarbed, remove from heat. Coat the bottom of a small casserole dish with about 1/3 of the enchilada sauce. Warm the tortillas in a microwave (or under hot water, or in the oven carefully) until they soften. Spread them out, and fill each one with 1/8 of the meat mixture (doing them all at once ensures all the meat gets used and evenness). Top the meat with a small spoonfull of sauce. Take 1/4 cup of the Mexican cheese and divide it between the enchiladas. One at a time roll each one, and place in the casserole dish seem side down (don't worry is a little escapes). Repeat until they are all gone, and the dish is full. Pour the remaining sauce evenly over the enchiladas, bake for 20 minutes, then top with the cheddar and remaining Mexican cheese. Return to the oven, turn on the broiler. Broil until the cheese melts, about 1 minute. Enjoy!

I almost forgot to mention, but this adaptation is also very healthy. They were so tasty and tasted so sinful, I almost forgot they were also healthy and a very reasonable low calorie dinner option (with some portion control of course).

Nutrition Info:
Serving Size: 2 Enchiladas
313 Calories, 8g fat, 24g protein, 35g carbs, 4g fiber

Happy Eating

Guacamole and Salsa Verde

Today my love affair with spicy foods and the delicious jalapeno pepper has lead me to feast on some delicious Tex-Mex dips. I made enough to last through some delicious snacking, a lunch wrap and some delicious tacos that are coming soon. I wish I had been sitting on a beach eating this, but I'll take the slight warming of the days and the increased produce selection in the tore. Enjoy!

Guacamole:
2 avacados
1/2 red onion
2 cloves of garlic
1 jalapeno
1 lime
2 tbsp of Queso Fresco
1 tbsp of chopped cilantro
1/2 tsp of salt
1/2 tsp of pepper

Peel the avocados and put in a large bowl. Dice the red onion, garlic and jalapeno and add to the avacado. You might want to use a food processor for the garlic and jalapeno, so the peices are very small and you don't get a big chunk in one bite. You can also remove the seeds of the jalapeno if you don't like spicy (or use 2 if you do). Using two knives cut the mixture to break up the avacoda and mix in the onions, garlic, and pepper. Add the lime juice and continue cutting until incorporated. Add the cheese, cilantro, salt and pepper and mix all together. Adjust seasonings to taste.

Roast Poblano Salsa Verde:
10 tomatillos
1 poblano pepper
1 jalapeno
3 cloves of garlic
1/2 red onion
1/2 of a lime
Salt, pepper

Pre-heat the broiler. Peel and chop the tomatillos. Put them in a small pot over high heat and cover until the liquids release and come to a boil. Give the onion and garlic a rough chop and add to the pot. Cook covered for about 5 minutes. In the mean time, roast the poblano under the broiler until skin is browned and bubbly, about 3 minutes each side. Remove from oven and let cool slightly. Add the tomatillo mixture to a food processor or blender. Remove the burnt skin from the roasted poblano (it should peel off easy) and cut off the stem and add to the food processor. Add the jalapeno and blend until smooth. Add the lime juice and salt and pepper to taste. Let cool before serving or refridgerate overnight for best results. Adjust seasonings as necessary when salsa is cooled.

Happy Eating.