Easy Enchiladas

HMIP

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These “Easy Enchiladas” are Mexican-hubby approved!

They’re filled with Hot Italian Turkey Sausage, not expected in what one may think when you hear “enchilada.” But the spicy and hot sausage is a welcomed delight with the grilled veggies and filling beans. Consider using a whole wheat or multigrain tortilla, as I did here, to amp up the “healthy” factor.

I promise, you won’t be disappointed. These are satisfying, even at one enchilada per serving. I used low sodium, organic and natural ingredients- fresh or canned, to make this and all recipes “clean.”

What would you add? A zesty fat free salsa, maybe? I enjoyed these enchiladas for dinner and lunch the next day. Any left overs beyond that can be wrapped tightly and frozen. Now this is a phenom “frozen lunch.” Just reheat in the oven covered by aluminum until the filling is hot. The aluminum will keep the tortilla and cheese from burning.

INGREDIENTS: Makes 4 servings.

2 serving(s) hot Italian turkey sausages , two links, Jenny O
4 serving(s) La Banderita Multigrain Flour Tortillas
1 medium sweet red pepper(s), seeded and chopped
1 medium uncooked onion (s), finely chopped
1 tsp chili powder
½ tsp ground cumin
1½ serving(s) Publix GreenWise Market Organic Black Beans, drained from can, 3/4 cup
1½ serving(s) Low Sodium Pinto Beans, drained from can, 3/4 cup
⅛ tsp black pepper
2 serving(s) sargento reduced fat 4 cheese Mexican shredded, half a cup
2 serving(s) red gold stewed tomatoes, one cup from can
2 tsp canola oil

INSTRUCTIONS

1. Preheat oven to 350 degs Fahrenheit; spray a 2-quart casserole with nonstick spray. In a large nonstick skillet, heat the oil. Sauté the sausage , bell pepper and onion , stirring frequently to break up the sausage , until browned, ◴ 6-8 mins. Add the chili powder and cumin; cook, stirring, ◴ 1 min. Stir in the tomatoes, black and pinto beans, and pepper. Reduce heat and simmer ◴ 5 mins.

2. Place the tortillas on a work surface; spoon the sausage mixture down the center of the tortillas. ^Sprinkle 1/2 an ounce of the shredded cheese over this mixture per enchilada. Roll them into cylinders. Place, seam side down, in the baking dish; sprinkle with remaining 1/2 an ounce of shredded cheese per enchilada and bake until cheese is melted, ◴ 30-35 mins. ^The recipe calls for 4oz of shredded cheese, 1 oz per enchilada. Let stand ◴ 10 mins before serving.

One enchilada is one serving. 9 points plus per serving. Add a lean side salad if you need a bigger meal. This would be additional and separate points.

^These are steps that I recommend for a better tasting meal- revised from the original Weight Watchers recipe.

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Iliana Taleno Swain is Miami’s up and coming Social Events Planner. She is an expert in designing events that create everlasting impressions. Former Visual Brand Marketing Manager in the Fashion Industry she specialized in VIP Client social events. As a mom-preneur herself, Iliana is now helping busy housewives, moms and professionals create impressive events. Trust her training and expertise to design an incredible event that will impress you, your guests and on occasion, your clients, too! Contact her today for a complimentary Event Consultation: events@ilianatalenoandassoc.com | 305.482.1211

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