Ground Turkey Enchiladas

I've made hundreds, if not thousands, or green chili chicken enchiladas and beef and bean enchiladas through the years.

Either version is always a welcome meal at our table.  But with the new year and attempting better meal habits, we've become slightly obsessed with ground turkey.

You can choose either 85/15% which is white and dark meat turkey ground together or select the 93% lean ground turkey which is ground white meat.  We've tried both and decided that the 93% is working better with our meal planning right now.

I tried this new seasoning!  It carried some heat but also a LOT of flavor!  

This made 8 generous turkey enchiladas.

16 oz. 93% lean ground turkey

1 cup chopped yellow onion

4 oz. can diced green chiles

seasoning packet (use your favorite !)

10.5 oz. can Old El Paso fat free refried beans

3 T. Mateo's Medium Gourmet Salsa

1 1/2 cup finely shredded reduced fat cheddar cheese, divided

8 carb counter, zero net carb, or your favorite tortillas

10 oz. can mild Old El Paso red enchilada sauce

Brown the turkey, along with the onion, in a large skillet over medium low heat.  It's super lean, so stir frequently so it doesn't stick and burn.  After the onion softens a bit and the turkey is cooked through, add in the diced green chiles, seasoning and stir to combine.

Let cook for a few minutes, lowering heat if needed.  Stir in the refried beans and the salsa.  Remove from heat and stir in 1/4 cup of the shredded cheese.

Preheat oven to 350 degrees F.

Spray a 9 x 13 baking dish with non-stick spray.  Add 2 - 3 tablespoons of the enchilada sauce to the bottom of the dish.  Use the back of your spoon to spread it evenly.

Spread the tortillas out on a flat surface covered with parchment.  Dividing the filling evenly among the tortillas and roll each tortilla up tightly.  Place in the baking dish.

Spoon the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese.

Cover pan with foil and place in oven for 25 minutes.  Remove foil and let cook 5 - 7 more minutes to allow the cheese to brown.

Remove from oven and let rest a few minutes before serving.

You can garnish with sour cream, more salsa, cilantro, diced avocados....I drizzled some Skinny Girl Chipotle Ranch over mine.  Yum!

These enchiladas are 4 Weight Watcher points each, btw.