Were Having Enchiladas Tonight
Cooking Time: 30mins
Serves: About 5
What you will need
1 can of low sodium diced tomatoes and green chilies (rotel)
1 pckg of shredded cheese
2 cups sliced onion
2 cups sliced bell pepper
half of a lemon
half of an orange
small tortillas (wheat or flour)
1 pckg of taco seasoning
1 pckg of turkey meat
2tsp onion powder
1 1/2 cups of enchilada sauce (or your favorite salsa)
Time to get cooking
Preheat your oven to 350° before you get started. In a frying pan cook the turkey meat in about 1 1/2 cups of water. After the meat becomes tender and is done drain excess oil. On medium heat add about half the package of taco seasoning into meat and stir thoroughly. Next add in 3/4 of the can of rotel using as little of the juice as possible. Note we will use the rest of the rotel for our topping. After you add in the rotel add the onions followed by the sliced bell pepper. Stir the mixture and add in the onion powder. Bring the heat up to high adding lemon juice followed by freshly squeezed orange juice. You should get something similar to the picture to the right. Add in about 1 1/2 cups of cheese and stir.
Now comes the fun part! Place tortillas on a flat surface and add 2 spoonfuls of the mixture to the left-middle of the tortilla. Roll the tortilla as if you were making a burrito and place into a pan. Repeat this step several times until the pan is completely full. I was able to fit about 11 enchiladas into my pan. Your pan should look similar to the picture below.
Now that we have our tortillas rolled and in the pan spoon your enchilada sauce over the top of the tortillas and sprinkle more cheese. Lastly top with leftover rotel and pop in the oven for 10 minutes.
This is a healthier way to have your favorite dish, serve with a nice spinach salad and a glass of ice cold water. As always feel free to experiment with the ingredients and let me know how this turns out for you!