These skinny enchiladas are better for you than most enchilada recipes. I have a hard time saying they are healthy because "healthy" means something different to different people. I will say that I really didn't feel guilty about eating them, and I will be making them again and again!
Since I was making these for the husband, I used ground beef. He's a big beef fan and really prefers it over the healthier ground turkey option. I admit, it does taste better. If I were making them for myself, I would probably use ground turkey just to keep the calorie count lower. You do what works for your family!
12 corn tortillas
10 oz can enchilada sauce
1 lb ground turkey or lean ground beef, fully cooked and seasoned with a pinch of salt
2 1/2 cups low fat cheddar cheese, shredded
10 oz can diced tomatoes
1/2 onion, chopped
1 green bell pepper, chopped
1. Preheat oven to 375 degrees and spray a 9x13 pan with cooking spray.
2. Wrap corn tortillas in a dish towel and sprinkle the towel lightly with water on the top and bottom. Heat in the microwave for 1 minute.
3. Pour your enchilada sauce into a bowl, and dip each tortilla into the enchilada sauce.
4. Place 2-3 Tbsp of meat into each tortilla along with cheese, bell peppers, and onions. Roll up to form an enchilada and place in your greased pan. Repeat with remaining tortillas.
5. Pour remaining enchilada sauce over the top of the enchiladas.
6. Sprinkle 1/2 cup shredded cheese on top.
7. Bake for 20-30 minutes until heated through and cheese is melted.