Here is the recipe for a Mexican dish that you will certainly enjoy for either lunch or dinner. In fact, it’s so good you may want it for both. Since beginning our food journey last January, Judy and I have stayed away from preparing any Mexican dishes primarily because we had assumed the Weight Watchers point values, for that type of cuisine, might be too high. Well, you know what they say about the word “assume”. We were sadly mistaken.
I discovered today’s featured recipe at the WW website last week, during Judy’s week to cook, and couldn’t wait to try it out.
The dish itself is a work of art. Turkey, Tomatoes and Cheese in a creamy mixture, spiced with Cumin, Chile powder and Jalapenos, layered between Whole Wheat Tortillas. This Mexican specialty will easily become a family favorite. Although the recipe calls for 99% Lean Ground Turkey, Lean Ground Beef may be substituted with no change in the PointsPlus values.
Delicious Lite Meals, From Our Kitchen to Yours. Enjoy.
Turkey Enchilada Pie
1 Spray, Cooking Spray
¾ pounds Lean Ground Turkey Breast, uncooked
1 medium Onion, chopped. We used ½ Red Onion and ½ Yellow Onion, for color
1 tsp Chili Powder
3 Tbsp All purpose flour. We used Whole Wheat All Purpose flour.
1 cup Fat-free, skim milk
4 oz Jalapeno peppers, drained and chopped. Look for Ortega brand Minced Jalapenos in the 4oz can.
½ tsp ground cumin
3 large Burrito sized Whole Wheat flour Tortillas
3 cups Tomatoes, chopped. We used 2 cups canned and 1 cup freshly chopped cherry tomatoes.
10 Tbsp low-fat shredded cheddar cheese, divided
Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place Turkey, Onion and Chili powder in skillet and cook until Turkey is browned, stirring occasionally to break up the meat, about 6 – 8 minutes. Remove Turkey mixture from skillet and set aside.
Place skillet over medium-high heat and add flour. Gradually add milk, whisking until mixture becomes blended. Bring to a boil and then reduce heat to low, simmer until thickened, stirring, about 2 minutes.
Remove skillet from heat, stir in Turkey mixture, Jalapenos and Cumin.
Wrap the Tortillas in a damp dishtowel and heat in the microwave, on High, until the Tortillas become softened. About 15 seconds. Place 1 tortilla on the bottom of a 9 inch glass pie plate which has been sprayed with cooking spray. Spread 1/3 of the Turkey mixture over the Tortilla. Place 1 Cup of tomatoes over Turkey. Sprinkle 4 Tbsp of Cheese on top. Repeat with the second and third layers with only 2 Tbsp of cheese on the top layer.
Cover pie plate with aluminum foil and cook until cheese is melted and filling is heated through, about 15 - 20 minutes.
Let stand for 2 minutes before cutting into 6 wedges.
Yields 6 servings. PointsPlus value per serving is 5. Level of difficulty is Moderate. Prep time is 15 minutes. Cooking time is about 20 minutes.
Serve with a side of Brown rice, adding about 3 points per 1 cup serving.
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Photos by Barry Baruh