Healthy Turkey Enchiladas

Healthy Turkey Enchiladas

I like to make my own enchilada sauce, but you can use a pre made version if you like.

I make these in individual pots so that I can freeze them. You can just pop one out when you don’t want to cook or take one to work with you.

Scraping out the seeds of the jalapeño and the membrane inside the pod, takes all the heat out. If you want a little heat, leave 1/2 or 1 with the seeds in. Do not touch your face after scraping them, especially not your eye like I did.  It feels like someone stuck a red hot poker in your eye for about 3 hours.
Healthy Enchiladas
  • Enchilada Sauce
  • 2 tsp Cumin
  • 8 Garlic Cloves- Minced
  • 1 28-oz. Can fire Roasted Tomatoes
  • 2 Tbs tomato paste
  • 1 tsp Stevia
  • 1 tbs Red Wine Vinegar
  • Splash Hot Sauce - Your Choice
  • 2 tsp Oregano
  • 2 Bay Leaves
  • 2 Jalapeno's - Seeded, Membrane Scraped and Diced
  • Freshly Ground Sea Salt and Black Pepper
  • 2 Tbs Olive Oil
  • Corn taco's
  • 1 lb Free Range Turkey
  • 1 Onion - Diced
  • 1 tsp Cumin
  • Dash cayenne
  • 3 Jalepno's - Scraped and Diced
  • Fresh Oregano
  • ½ Stock cube - Veggie or chicken
  • Grated Cheese - As little or as much as you want
  1. For the Sauce
  2. Saute the Onions, spices and garlic for 3 minutes, stirring often.
  3. Place all remaining ingredients in a pan and gently simmer for 30-45 minutes.
  4. For the Filling
  5. Saute onion and Jalapeños in a little oil. Add cumin, cayenne, stock cube, fresh oregano and cook on medium for a few minutes.
  6. Add turkey and cook for 5 mins.
  7. To finish
  8. Fill taco shell with turkey mix and some grated cheese.
  9. Roll and place in an ovenproof dish.
  10. Cover with enchilada sauce and top with grated cheese.
  11. Bake on 350F for 20-30 minutes.
Healthy Turkey Enchiladas

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