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
- 1½ 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.