Ellipse Fitness Thanksgiving Leftover Enchiladas

Ellipse Fitness Thanksgiving Leftover Enchiladas

Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

Ingredients:

12 oz. shredded turkey

4 9 inch low-carb tortillas

2/3 cup fat-free spicy black bean dip

Salt and freshly ground black pepper

12 ounce jar tomatillo salsa

1 cup reduced-fat Mexican cheese blend

1/2 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 450 degrees

2. Toast tortillas lightly under a preheated broiler. Keep tortillas warm by covering them with a clean kitchen towel as you go.

3. Stir the black bean dip into the shredded turkey. Season with salt and pepper to taste.

4. Lay the tortillas on a work surface and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling an d roll the tortillas up tightly to encase the filling. Lay them side by side in a 9×13 inch baking dish.

5. Spoon the salsa over the tortillas and sprinkle with the cheese. Back until the cheese is bubbly and the enchiladas are hot throughout, 10-12 minutes.

6. Sprinkle the cilantro over the enchiladas and serve.

Nutrition – 314 calories; 10g fat; 38g protein; 32g carbohydrate; 18g fiber

 

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