Tuesday, January 29, 2013

It's an Enchichanga!

It's been awhile since I've made a real foodie posting therefore, it's past time. As I've stated before, I love to cook. It's probably my favorite form of artwork...and definitely the one I'm best at. If you've seen anything I've drawn or tried to paint, you'll see my point. My maternal Grandmother could draw an animal using only a pencil and you'd think it was a black and white photograph. That gene passed me by and never looked back. But cooking...I can pull off with pride. :)
Now this recipe was an experiment. Poor Jason knows what experiments mean...success brings about much happiness (Oh I'm so proud! Wow it looks beautiful! What an amazing flavor!) and failure brings about the four horsemen (It looks like barf on a plate! What the hell is that awful flavor? $&*#@!!). Lucky for me, my family, and this post, it was a successful one. I began with a Weight Watcher recipe that I liked the concept of...but the concept was about the only thing I liked about it. So I went to the pantry and found some things to jazz it up. It started as a Baked Chimichanga, but I used the flavors that I would normally put in enchiladas. And the Enchichanga was born! This is simple enough to throw together on a busy evening and you can serve it with so many different sides. This time, I paired it with SkinnyTaste's brilliant Cilantro Lime Rice  Find It Here, but you could do a side salad, black bean soup or whatever sounds yumilicious to you.

Baked Enchichangas
Makes 8 (WW 6 Points Plus each)

1 lb. Ground Turkey Breast
1\2 Medium Yellow Onion, chopped
1 medium tomato, diced
1 4.5 oz can Mild Green Chili Peppers
1 c canned Pinto Beans
1 c. Reduced Fat Cheddar Cheese (Mexican Blend would work too)
8 Whole Wheat Tortillas (I used the La Tortilla brand. They're delicious, soft, and only 2 points a piece)
1 10 oz can Enchilada Sauce
Salt, Pepper, Cumin, Garlic Powder to taste

Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13x9x2-inch baking dish with cooking spray. Add turkey and onion to skillet and cook over medium-high heat until browned. Season meat with generous dashes of Cumin and Garlic Powder. Salt and Pepper to taste. Add beans and don't be afraid to smash them up a bit as you stir. Add the tomatoes and chili peppers and stir a minute or two. Add the can of enchilada sauce and mix well. Lower to  medium-low heat and allow to simmer about five minutes. Stir in the cheese and remove from the heat. 

Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes. (You could also wrap them in damp paper towels and warm in the microwave if preferred.)
Divide the turkey mixture between the 8 tortillas. Fold in the sides, then roll them up. 
Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. 
You can serve these with reduced fat sour cream, or salsa for little to no extra points. 

Simple, tasty, quick, and kiddo approved.
Tastes great when you're having a Tex-Mex craving too...enjoy!

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