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
- 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.
These look fantastic, I will be making them as soon as possible!
I agree with Lauren, I’ll definitely be making these soon! Simple but look oh so tasty
That is a lot of pink!… (Is it just me, or does Leland have pink highlights?) The recipe sounds like a winner. Let me know if you want me to share some of my “spicy” recipes with you. We’ll convert you before you know it! Ü
Haha…it’s a bad quality photo (iPhone 3). But, thanks….my husband is in the processes of converting me. I have a feeling it’s going to take a while. 😉
Love these photos! And I love the idea of slices of cheese on top instead of grating that messy stuff!
Hello there! Thanks so much for the recipe! I tried it out tonight and it was a big hit! I’ve already posted pictures of my version on my blog! It was so yummy! 🙂
Yumm-O! Those are looking SO tasty! And I love pink too! 😉 I do believe I was made to be in the 60’s, but made a leap and ended up born in 1983 instead.. for some reason I seem to have a weird thing for the 60’s. But I love it. And I will keep on having a thing for it.
I’m drooling. These look amazing!! It helps that Mexican is the way to my heart, but really, even if I were obsessed with Mexican I’d want these … now 🙂