Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef (90% lean)

  2. 1 pound extra-lean ground turkey

  3. 1 large onion, chopped

  4. 1-1/2 cups (12 ounces) 2% cottage cheese

  5. 1-1/2 cups (12 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  6. 2 cans (4 ounces each ) chopped green chilies

  7. 1/2 teaspoon ground cumin

  8. 1/2 teaspoon ground coriander SAUCE:

  9. 1 medium onion, chopped

  10. 2 cans (8 ounces each ) tomato sauce

  11. 1 cup salsa

  12. 1 tablespoon chili powder

  13. 1 teaspoon dried oregano

  14. 1/2 teaspoon garlic powder

  15. 1/2 teaspoon dried thyme

  16. 12 whole wheat tortilla (8 inches), warmed

  17. 3/4 cup shredded cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the beef, turkey and onion over medium heat until meat is no longer pink; drain. Stir in the cottage cheese, sour cream, chilies, cumin and coriander; set aside. For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder, oregano, garlic powder and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened. Place a heaping 1/2 cup meat mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray. Pour sauce over top. Cover and freeze one dish for up to 3 months. Bake the remaining dish, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with 6 tablespoons cheese; bake 5 minutes longer or until cheese is melted. To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake as directed. Yield: 2 dishes (6 servings each).


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