Enchilada Mama

...sorry, couldn't resist the cheesy title (or meal for that matter)

While flipping through recipes to make this week, I knew I wanted the following:

- EASY (Multiple pots and pans = no good)
- Healthy (The scale has not been showing me grace these days)
- Mass Quantity (For Chris to have leftovers to take to work. Good wife? Check)
- Cheesy (Duh)

I found an awesome Enchilada recipe that meets all of the above criteria. I tweaked it just a bit to call it my own.

Delish Enchiladas:
1 lb. Lean Ground Turkey
1/2 Diced Yellow Onion
1 6 oz Can Green Chiles
1 14.5 oz Can Diced Tomatoes - Drained
1 14.5 oz Can Seasoned Black Beans - Drained
1/4 cup Chopped Cilantro
2 Cloves Garlic
2 tsp. Cumin
1 tsp. Chili Powder

10 Low Fat, Whole Wheat or Fortified (read: something healthier than traditional white) Flour Tortillas
1 Can of your favorite Red Enchilada Sauce
1 Can of your favorite Green Enchilada Sauce
2 Cups Shredded Mexican Cheese
2 tsp. Lime Juice

Lightly Brown Turkey in Pan. Add Salt to Taste. Once Turkey has browned, add Onion, Green Chiles, Tomatoes, Black Beans, Cilantro, Cumin and Chili Powder. Simmer for 10 minutes.
Place 1/2 cup Turkey mixture in each tortilla. Place Tortillas seam side down in 9x13 baking dish (lightly coated with Pam).

Pour Cheese Over Top of Tortillas. Pour each can of Enchilada sauce over Tortillas. Sprinkle with Lime Juice.

Bake at 350 degrees for 35 minutes or until Cheese is bubbling. Serve with a side of Cilantro Lime Rice or Refried Beans.


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