Thursday, March 24, 2011

Turkey Enchilada Pie

This is direct from the Weight Watchers Site. There e-tools is a great resource for recipes...and hey then I dont have to calculate them myself. Great for leftovers. It did have a kick but I think I put too many jalapenos in...oopsie! And this picture isnt the best, it is actually my leftovers for lunch because I forgot to take a picture last night...double oops! It was great for lunch too!

Turkey Enchiladas Pie
from Weight Watchers
***5 WW Points Plus***
Sering Size: 6


1 spray(s) cooking spray

3/4 pound(s) uncooked ground turkey breast

1 medium onion(s), chopped

1 tsp chili powder

3 Tbsp all-purpose flour

1 cup(s) fat-free skim milk

4 oz canned jalapeno peppers, drained and chopped

1/2 tsp Durkee Ground Cumin Seed, or other brand

3 large burrito-size wheat flour tortilla(s)

3 cup(s) tomato(es), chopped

10 Tbsp low-fat shredded cheddar cheese

  • Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.

  • Place skillet over medium-high heat and add flour gradually to milk with a whisk, stirring with a whisk until blended. Pour into skillet. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes. (be careful this happens quickly, do not burn)

  • Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.

  • Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.

  • Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

VERDICT: Love this dish. Will cut back some on the jalapenos. It was SPICY! And I like spicy but this was a little much. The can I used was bigger then the recipe called for and I didnt use the whole thing, but I think it was still too much. I might throw some chipotle with adobo into the milk mixture also. This is going into my permanent file

No comments:

Post a Comment