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
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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