I have more cookbooks than novels.
I used to love pink so much that you’d’ve thought I lived in the 60’s if you saw my room in my parent’s house. Here’s the proof:
I love going to the dentist.
AND I don’t like spicy food.
Make these right away. You’ll have a very happy husband…at least I did. 😉
Spicy Turkey Enchiladas
- 1 pound ground breast turkey (I used 99% fat free)
- 1/2 onion, diced
- 1 green bell pepper, diced
- 1 tablespoon olive oil
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground red pepper
- 1/2 teaspoon garlic powder
- dash of red pepper flakes
- 2 tomatoes, sliced
- 10 whole wheat tortillas (I used 7″ La Tortilla Factory Whole Wheat Low Carb Tortillas)
- 1 (10 ounce) can medium enchilada sauce
- 6 slices sharp cheddar cheese
- 1 lime, sliced
- Preheat the oven to 375°F.
- In a pan over medium heat, sauté the turkey, onion and bell pepper in the olive oil.
- Once the vegetables start to get tender and the turkey isn’t pink any more, add in the pepper, chili powder, cumin, ground red pepper, garlic powder, and red pepper flakes.
- Stir and sauté until cooked through and completely tender.
- In a 9″x13″ pan, lay the tomato slices evenly on the bottom.
- Evenly distribute the turkey and vegetables on the tortillas.
- Roll the tortillas and place seam side down on top of the tomatoes.
- Pour the enchilada sauce on top of the tortilla rolls.
- Place the cheese slices on top of the tortilla rolls.
- Cover the pan with a domed foil, leaving no air to escape and not allowing the cheese to touch the foil.
- Bake for 30 minutes.
- Turn the oven on broil and remove the foil.
- Broil just until bubbly and light brown.
- Serve with a slice of lime squeezed on top and a dollop of light sour cream or non fat plain Greek yogurt to cut the spice.