Happy New Year everyone. Hopefully we will all be back on track with the holidays behind us. Welcome to the newcomers. Feel free to jump right in. I am also wondering if it would be helpful to start a menu thread this month-maybe weekly. People could post their menus daily or a few times a week if that would help them feel more accountable. Let me know if there is any interest in that-Monday would probably be a good day to start with that if we are going to try it.
As for recipes-I got this one off the Sonoma Diet site this week and used some leftover turkey for it. It is awesome. Definately a wave 2 recipe though.
Turkey enchiladas (serves 12)
1/2 cup chopped onion
4 oz. reduced fat cream cheese, softened
1 tbsp water
1 tsp ground cumin
1/4 tsp black pepper
1/8 tsp kosher salt
4 cups chopped cooked turkey or chicken breast
1/4 cup chopped pecans, toasted
12 7-8 inch. whole wheat tortillas
1 can reduced sodium condensensed cream of chicken soup
1 cup light sour cream
1 cup low fat milk
2-4 tbsp finely chopped pickled jalapeno peppers
1/2 cup shredded reduced fat cheddar cheese
chopped tomato, bell pepper, cilantro (optional toppings)
1: For filling, in a covered saucepan cook onion in a small amount of water until tender; drain. In a medium bowl stir together cream cheese, 1 tbsp water, cumin, black pepper and salt. Stir in cooked onion, turkey, and pecans. Wrap the tortillas in foil. Heat in a 350 oven about 10 minutes or until softened or wrap in paper towels and microwave on high about 30 seconds.
2. Meanwhile, coat a 3 quart rectangular baking dish with cooking spray (DON'T FORGET TO DO THIS). For each enchilada, spoon about 1/4 cup of the filling onto a tortilla; roll up. Place tortillas, seam side down in the prepared dish. Repeat for remaining filling and tortillas.
3. For sauce, in a medium bowl stir together soup, sour cream, milk, and jalapeno peppers. Pour sauce over enchiladas. Cover and bake in a 350 oven for about 40 minutes or until heated through. Sprinkle with cheddar chesse, Bake, uncovered for 4-5 minutes more or until cheese is melted. If desired, top with tomatoes, sweet peppers, and cilantro.
I didn't think 1 enchilada would be enough for a meal, but with a vegetable or a salad-it is. These are awesome! They will be a favorite in my house and I suspect they would even freeze well and would make a great take along lunch to heat up. Don't be put off by the long ingredient list. They are actually easy to make. Probably took less than 30 minutes to put together.