Creamy enchiladas without all the extra calories.
Ever feel like you always make enchiladas the same way? This occurred to me the other night so I made the choice to change up the ingredients. I love squash and zucchini, and have been known to sneak these veggies into almost anything I can. I am also a big lover of Mexican style sweet potatoes. These produce additions transformed the traditional recipe into something completely different, and one of my new favorite ways to make enchiladas! I also chose to use a lean meat option. These vegetable and ground turkey enchiladas are quite healthy, but taste unbelievably good!
First dice up the sweet potato (peeled), squash, zucchini and onions. Cook up the veggies and ground turkey with some oil and seasonings. Keep in mind you are going to bake them so they don’t need to be perfectly done.
While that cooks together on the stovetop blend the black beans with some of the cheese to make a puree.
Prep each one by spreading the cheese and black bean puree on the face of the tortilla first. Now line the center with the ground turkey and veggies from the sauté pan. Sprinkle with some crumbled queso fresco and a little drizzle of the enchiladas verdes sauce. Roll each one and place in a baking dish. I lightly coated the bottom of the dish with some green enchilada sauce first just to prevent sticking.
Pour additional green sauce on all once the baking dish is packed full of the enchiladas. Evenly disperse the rest of the cheese over the top with a few sprinkles of cilantro and place in the oven to bake. These need to cook for just about 15-20 minutes at 350 so the cheese can melt.
Once ready let them cool for a bit and then dive in!
These were deliciously good and better yet- guilt free! Plus, these ground turkey enchiladas were even better leftover.
I seriously can’t recommend this food processor enough! It is one of my most helpful kitchen tools. It made the prep for this recipe a breeze.