Turkey and white bean enchiladas with creamy salsa verde
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 260.8
- Total Fat: 6.3 g
- Cholesterol: 37.5 mg
- Sodium: 310.2 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 11.6 g
- Protein: 17.9 g
View full nutritional breakdown of Turkey and white bean enchiladas with creamy salsa verde calories by ingredient
Introduction
te beans, ground turkey, green chile, sour cream and cheese. variation of a Gina's recipe on skinnytaste.com te beans, ground turkey, green chile, sour cream and cheese. variation of a Gina's recipe on skinnytaste.comNumber of Servings: 8
Ingredients
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filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
1 lb 93% lean ground turkey
1/3 can water
1 chicken bullion
1 tsp cumin
sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions (or both
Directions
For filling: In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add ground turkey and brown. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside
For sauce: In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, and salt to taste. Cook another minute then remove from the heat. Stir in the sour cream.
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the turkey/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.
8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAURA92776.
For sauce: In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, and salt to taste. Cook another minute then remove from the heat. Stir in the sour cream.
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the turkey/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.
8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LAURA92776.