MAKEOVER GOURMET ENCHILADAS

MAKEOVER GOURMET ENCHILADAS image

Yield 6 serving

Number Of Ingredients 18

1 lb lean ground beef
1 lb extra lean ground turkey
1 large onion, chopped
1 1/2 cups 2% cottage cheese
1 1/w2 cups reduced fat sour cream
2 cans (4oz) chopped green chilies
1/2 tsp ground cumin
1/2 tsp ground coriander
Sauce
1 medium onion, chopped
2 cans (8oz) tomato sauce
1 cup salsa
1 Tbsp. chili powder
1 tsp cried oregano
1/2 tsp garlic powder
1/2 tsp dried thyme
12 whole wheat tortilla (8 in)warmed
3/4 cup shredded cheddar cheese, divided

Steps:

in a large skillet, cook the beef, turkey and onion over medium heat until meat is no longer pink: drain. Stir in the cottage cheese, sour cream, chilies, cumin and coriander: set aside. For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder,k oregano, garlic powder and thyme. Bring to a boil. Reduce heat: simmer, uncovered, for 15 - 20 minutes or until slightly thickened. Place a heaping 1/2 cup meat mixture down the center of each tortilla. roll up and place seam side down in two 13x9 in baking dishes coated with cooking spray. Pour sauce over top. Cover and freeze one dish for up to 3 months. Bake the remaining dish, uncovered at 350 degrees for 30-35 minutes or until heated trough. Sprinkle with 6 Tbsp cheese: bake 5 minutes longer or until cheese is melted. To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake as directed.