Mexican food takes a close second to Italian cuisine when it comes to recipes offering great hiding places for sneaky ingredients. If only I could feel this good about ordering enchiladas at our neighborhood Mexican restaurant!



Servings: 6 People


  • tablespoon Oneolive oil
  • pound Onelean ground beef or turkey
  • 2 cups store-bought tomato sauce*
  • ¾ cup White or Orange Puree Make-Ahead-White-Puree
  • 1– 2 tablespoons chili powder
  • ¼ teaspoon each salt cumin, garlic powder, and onion powder
  • ½ cup Green Puree
  • cups low-fat shredded cheddar or Jack cheese Make Ahead Green Puree
  • freshly ground pepper
  • 6 flour tortillas ideally whole wheat, 8 to 10-inch


  • Preheat oven to 400 degrees and spray an 11-by-7 (or 2 quart) glass or ceramic baking dish with oil.
  • Heat the oil over medium heat in a nonstick skillet. Add the turkey or beef, stirring to break it up, and cook for about 5 minutes, until the meat is no longer red. Meanwhile, in a medium mixing bowl, combine the tomato sauce, White or Orange Puree, chili powder, salt, cumin, garlic, and onion powders.
  • Stir the Green Puree, 1 cup of the red sauce mixture, and ½ cup of the cheese into the skillet with browned meat. Simmer for another 5 minutes.
  • Spoon meat mixture evenly into tortillas. Coat the bottom of the baking dish with a ladle of sauce mixture.
  • Roll up filled tortillas and place seam-side down in one layer in the prepared baking dish. Pour remaining sauce over the top and sprinkle with remaining cheese.
  • Cook, uncovered, for 15 to 20 minutes until cheese is lightly browned and bubbly.
  • Serve with salsa and plain yogurt or low-fat sour cream.