Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

Name: Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro
Yield: serves 4
Ingredients: 12 ounces ground turkey breast; Four 9-inch low-carb tortillas, such as La Tortilla Factory; 2/3 cup fat-free spicy black bean dip, such as Desert Pepper Trading Company; Salt and freshly ground black pepper; One 12-ounce jar tomatillo salsa, such as Ortega; 1 cup reduced-fat Mexican cheese blend, such as Weight Watchers; 1/2 cup chopped fresh cilantro

December 9, 2011

In this country, dishes of Mexican origin have a reputation for being fat-laden and bad for you. At the same time, we can’t seem to get enough of them! The funny thing is that in Mexico, the traditional food is generally fresh, healthy, and wholesome—lots of grilled fish and meats, intensely flavored (and cream-free) sauces, fresh vegetables and fruits, and herbs. The problem is the blanket of full-fat cheese and sour cream under which most Mexican-American dishes are served. The Mexican flavors we love come from healthy foods like bright-tasting tomatillos and cilantro, so I banked on them in this new version of enchiladas.

Recipe notes

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