Enchiladas Fantasticas Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground turkey,
Cubed.,
2 cup: Bottled picante sauce,
12 each: Flour tortillas, 7 in
1 package: , (10 oz) frozen chopped,
Warmed.,
Spinach, thawed and squeezed
1 can: , (14.5 oz) diced tomatoes in
Dry.,
Juice.,
2 tsp: Ground Cumin,
1 cup: Shredded cheddar cheese,
1 package: , (8 oz) light cream cheese,
1/2 tsp: Salt,
Yogurt cheese* or Neutchanel,
Directions:
This Enchiladas Fantasticas dish is not only feeds a crowd, its
healthier than most enchiladas dishes because it uses ground turkey
instead of ground beef. Also a nice touch - chopped spinach in the
filling, adding iron and other nutrients. Let everyone customize
theirs with garnishes such as shredded lettuce, ripe olives, avocado
and sour cream (you can use low- or no-fat sour cream and save on
calories.)
In a non-stick skillet, cook turkey until its no longer pink,
breaking into small pieces. Add 1 cup picante sauce, spinach, 1-1/2
teaspoons cumin and salt. Cook and stir 5 minutes until most of the
liquid is evaporated. Add cream cheese, stirring until just melted;
remove from heat. Spoon about 1/3 cup filling into center of each
tortilla; roll and place seam side down on lightly greased 13x9-inch
baking dish. Combine tomatoes, remaining picante sauce and cumin and
mix well. Spoon over enchiladas. Bake at 350 degrees for 20 minutes
or until hot. Sprinkle with cheddar cheese; return to oven 2 minutes
to melt. Top with additional picante sauce.
* You can make yogurt "cheese" at home for a low-fat cream cheese
substitute. Buy a large tub of a good brand of unflavored yogurt that
contains natural curltures and NO gelatin. Line a colander or wire
strainer with 2 layers of cheesecloth. Dump the yogurt onto the
cheesecloth, place a bowl beneath and allow the "water" to drain off
overnight in the refrigerator. The end result is a piquant spread
suitable for use where cream cheese normally is called for.
Submitted By BILL SWISHER On 02-16-95
Source from luhu.jp
healthier than most enchiladas dishes because it uses ground turkey
instead of ground beef. Also a nice touch - chopped spinach in the
filling, adding iron and other nutrients. Let everyone customize
theirs with garnishes such as shredded lettuce, ripe olives, avocado
and sour cream (you can use low- or no-fat sour cream and save on
calories.)
In a non-stick skillet, cook turkey until its no longer pink,
breaking into small pieces. Add 1 cup picante sauce, spinach, 1-1/2
teaspoons cumin and salt. Cook and stir 5 minutes until most of the
liquid is evaporated. Add cream cheese, stirring until just melted;
remove from heat. Spoon about 1/3 cup filling into center of each
tortilla; roll and place seam side down on lightly greased 13x9-inch
baking dish. Combine tomatoes, remaining picante sauce and cumin and
mix well. Spoon over enchiladas. Bake at 350 degrees for 20 minutes
or until hot. Sprinkle with cheddar cheese; return to oven 2 minutes
to melt. Top with additional picante sauce.
* You can make yogurt "cheese" at home for a low-fat cream cheese
substitute. Buy a large tub of a good brand of unflavored yogurt that
contains natural curltures and NO gelatin. Line a colander or wire
strainer with 2 layers of cheesecloth. Dump the yogurt onto the
cheesecloth, place a bowl beneath and allow the "water" to drain off
overnight in the refrigerator. The end result is a piquant spread
suitable for use where cream cheese normally is called for.
Submitted By BILL SWISHER On 02-16-95
Source from luhu.jp