I was trying to figure out a way to make enchiladas from scratch (without having to use sauce from a jar), that was both healthy and easy. I took a recipe that I found on here, and tweaked it to make it my own. My husband and kids loved this meal, and asked for it to be made more often. I hope you all enjoy this one as much as they did... The measurements are rough, so feel free to give and take where needed
- 1 1⁄2 lbs ground turkey (I'm sure any type of ground meat would be tasty)
- 2 garlic cloves (minced)
- 1 onion, diced
- 1 cup colby-monterey jack cheese (you can always add more)
- organic black beans (optional)
- 1⁄2 cup organic frozen corn (optional)
- 4 -8 whole wheat tortillas (I use the Ezekiel brand of tortillas...super healthy and tasty!!)
For the Sauce
- 1 tablespoon butter
- 2 tablespoons whole wheat flour
- 1 cup organic milk (we use 1%)
- 1⁄2 cup parmesan cheese
- 1 1⁄2 cups organic tomato soup (I used the tomato and roasted red pepper from Trader Joe's)
- 1 1⁄2 cups salsa
- Saute ground meat with onion and garlic (Begin work on the sauce).
- Over medium heat, melt butter, then add flour, stirring to combine (making a roue)
- Add milk, stirring quickly, until smooth (at this point, if it looks too runny, you can add more flour, and depending on how much sauce you want to have -- add more milk, too).
- Add Parmesan cheese, and stir until combined.
- Add Tomato Soup and salsa and stir together (should look kind of thick).
- Assemble enchiladas by first putting a layer of sauce down in an 8x8 or 9x13 glass dish (depending on how much you are making).
- Place a tortilla in the dish, and add meat mixture to the tortilla, with shredded cheese and roll.
- Continue until dish is full.
- Ladle sauce over the enchiladas, making sure to cover.
- Sprinkle a layer of cheese on top and put in 350 degree oven for 20 minutes, or until bubbly and heated all the way through.
- Other options -- Top with sour cream, and serve on a bed of lettuce.