Recipe of the Week

I made the most fabulous enchiladas the other night. You have to try them! Mexican is my new favorite cuisine.


Two-Cheese Turkey Enchiladas

1 lb extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon Pure Cane Dark Brown Sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 oz) crushed tomatoes, divided
1 pkg (8 oz) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 oz) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese

Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.

Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Yield: 8 servings.

Nutrition Facts

• One serving: 1 enchilada

• Calories: 329

• Fat: 9 g

• Saturated Fat: 5 g

• Cholesterol:49 mg

• Sodium: 776 mg

• Carbohydrate:39 g

• Fiber:5 g

• Protein: 24 g

• Diabetic Exchange: 2 starch, 2 very lean meat, 2 vegetable, 1-1/2 fat.

I even managed to create something pretty normal looking:)