This recipe is an adaptation from a Weight Watchers one I found on Pinterest. We forgot some things at the store and had to use what we had on hand, which made it turn out even better in our opinion! It was super easy to do, which made it worth the while on a busy weeknight. I'm not a huge enchilada person, but my husband is obsessed. He gets them every time we eat out at a Mexican restaurant, and he loved this dish. Although it's not technically the real McCoy as far as enchiladas go, it's a pretty legit knockoff that got this enchilada-hater to taste and approve. (Ladies, it's not a really "light" meal, so plan to have a small portion and some fresh veggies on the side. Most recent fave=sliced tomatoes.)
Ingredients:
1 (10 ounce) can enchilada sauce (We used old el paso medium)
1 (8oz) can tomato sauce
1 16oz can reduced fat (or whatever you want) refrigerator biscuits (we used pillsbury)
green onions, chopped
1 small can diced green chiles
fat free sour cream
1 bag 2% mixed mexican flavor cheese (or if you want to grate your own, feel free!)
**Meat (see complicated note below)
1 Onion (chopped)
1 Bell pepper (chopped)
Hidden Valley Ranch Dips Mix packet
chili powder, ground cumin, garlic powder, onion powder, and crushed red pepper
browned ground turkey
1 cup cooked shredded chicken breast
**Now, let me just say that we forgot to buy the 1 pound of lean ground turkey that the original recipe called for. HOWEVER, we made tacos last night, and had some ground turkey (already seasoned) leftover from that. It wasn't going to be enough, so we looked in the freezer and found a Ziploc of 1 cup shredded chicken breast that we had boiled and frozen a while back when we had leftover after a recipe. So, we threw the two together in the pan and used that as our meat. I kind of liked the combination of two different kinds of meat, and I think it gave it some extra flavor since we had already seasoned the taco meat the night before. Let me put below the recipe for our taco meat so that you can copycat that if you want to do this weird combo of meats yourself (or spice JUST chicken or JUST turkey in the same way) If you plan to make this recipe the night after tacos that way you already have the meat prepared, you are a smart cookie. Then it REALLY is the easiest recipe in the world!
-1 pound ground turkey browned. Then add 1 packet Hidden Valley Ranch Dips mix. Then, add 1 TBS chili powder, ground cumin, garlic powder, and onion powder. Also add 1/4-1/2 TBS crushed red pepper. Mix altogether and DO NOT ADD WATER. Add in the chopped onion and bell pepper and let simmer for just a minute. I let the vegetables stay slightly crunchy.
Whew! Now that we got THAT out of the way....
Preheat your oven to 350 degrees. Prepare (or just add!) meat to pan. Pour in the enchilada sauce, the tomato sauce, and the chiles. Add the green onions and stir until well combined. Take a casserole dish (preferably a fun, southwest themed one like the one pictured below) around the size of 8x11. Cut the biscuits into fourths and layer them across the bottom of the well-greased pan. Then, pour the meat mixture on top of the biscuits. Finally, add the cheese on top. (Yes, we used the whole bag.... don't judge!)
Bake for 25 minutes (or until bubbly and looking done on top)
Serve with a generous amount of sour cream, and voila! Or should I say, HOLA! :)
Side Note: I really need to get a fancy girl camera and improve my food-tography. It looks much more appetizing in person, I promise. Iphone 4 cam is not doing me any justice here!
No comments:
Post a Comment