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.

…until now.

Make these right away. You’ll have a very happy husband…at least I did. 😉

 

Spicy Turkey Enchiladas

Ingredients

• 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

How-To

1. Preheat the oven to 375°F.
2. In a pan over medium heat, sauté the turkey, onion and bell pepper in the olive oil.
3. 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.
4. Stir and sauté until cooked through and completely tender.
5. In a 9″x13″ pan, lay the tomato slices evenly on the bottom.
6. Evenly distribute the turkey and vegetables on the tortillas.
7. Roll the tortillas and place seam side down on top of the tomatoes.
8. Pour the enchilada sauce on top of the tortilla rolls.
9. Place the cheese slices on top of the tortilla rolls.
10. Cover the pan with a domed foil, leaving no air to escape and not allowing the cheese to touch the foil.
11. Bake for 30 minutes.
12. Turn the oven on broil and remove the foil.
13. Broil just until bubbly and light brown.
14. 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.