Lightened up roasted vegetable, turkey enchiladas

I love Mexican food. Enchiladas are one of my favs, but the restaurant versions are usually saturated with an overabundance of cheese and sauce. For some this may sound great, but for me its a turn off- I like to taste the rest of the meal, not just cheese!

I had planned to make enchiladas this week using the leftover turkey from Thanksgiving (lets be honest, we are all a little sick of turkey sandwiches over here!) I have my standard recipe for enchiladas- meat, green chilies, sour cream and cream cheese- rolled up in flour tortillas and topped with sauce and cheese. In an effort to further clean up the leftovers we had from having guests in town on Thanksgiving, I scoured the refrigerator for anything that might complement the standard enchilada recipe. Furthermore, I was looking to increase the nutrient density and make the recipe slightly healthier as I’m still feeling sluggish from the weekend of feasting! Much to my surprise, I had a lot of leftovers that could be re-purposed! The end result was a veggie filled, high protein, lower fat version of traditional enchiladas. My husband bit into one and said, “These are different than normal, they are so good…mmmm”. My response, “Yes, they have more veggies, less cheese, oh and greek yogurt instead of sour cream!”

roasted vegetable enchiladas- close up

These came together in about 30 minutes and made enough for a couple of meals and even some lunches!

First, make your filling by adding ~3 cups cooked turkey (could also sub chicken breast), 1 cup roasted bell pepper/onion, 3 green onions, 1 cup fresh chopped mushrooms, 1 can diced green chilies, 6 oz light cream cheese and 6 oz plain greek yogurt.

roasted vegetable enchiladas- bowl

Mix together (i used my KitchenAid to make it quicker)

roasted vegetable enchiladas- mixer

 

Next, prepare your sauce by mixing 1 can green (or red) enchilada sauce with 6 oz plain greek yogurt. Set aside.

Spray 9 x 13 baking dish with olive oil. Spoon a thin layer of enchilada sauce mixture on bottom of pan to coat the bottom.

roasted vegetable enchiladas- in pan

 

Prepare your enchiladas by adding ~1/2 cup filling to each tortilla. Roll tightly and place with open end at bottom of pan. Continue until all filling is used.

roasted vegetable enchiladas- open

**I had about 1.5 cups leftover after filling a 9×13. You could use this to make a few more enchiladas in a smaller pan, or heat the filling and eat with a couple of chips for a quick meal!

Use the remaining enchilada sauce to cover the enchiladas. Top with 1/2 cup shredded cheddar cheese. Bake at 350 for 30 minutes.

roasted vegetable enchiladas- cooked

 

Lightened up roasted vegetable, turkey enchiladas
 
Author:
Ingredients
  • 12 corn tortillas
  • 3 cups cooked turkey or chicken
  • 1 cup roasted bell peppers/onions, chopped
  • 3 green onions, sliced thinly
  • 1 cup fresh mushrooms, chopped
  • 1 6 oz can diced green chilies, drained
  • 12 oz plain greek yogurt, divided into 6 oz portions
  • 6 oz light cream cheese
  • ½ cup shredded cheddar cheese
Instructions
  1. Preheat oven to 350
  2. Prepare filling by adding cooked turkey, roasted bell pepper/onion, green onions, mushrooms, green chilies, cream cheese and 6 oz plain greek yogurt.
  3. Mix together using a spatula or kitchen aid mixer
  4. Prepare sauce by mixing enchilada sauce with 6 oz plain greek yogurt. Set aside.
  5. Spray 9 x 13 baking dish with olive oil.
  6. Spoon a thin layer of enchilada sauce mixture on bottom of pan to coat the bottom.
  7. Prepare your enchiladas by adding ~1/2 cup filling to each tortilla. Roll tightly and place with open end at bottom of pan. Continue until all filling is used.
  8. Use the remaining enchilada sauce to cover the enchiladas. Top with shredded cheddar cheese.
  9. Bake at 350 for 30 minutes.

 

roasted veg enchilada collage

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  1. […] Cinco de Mayo! We hope you celebrate tonight with some Mexican food! Why not try our turkey enchilada, burrito bowl or homemade salsa recipes for a healthy spin to the typical Mexican cusiine […]

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