This summer, one of the three daily activities I committed to was spending at least an hour perusing Pinterest. It took me a while to understand Pinterest and I’m still not quite sure I do, but I became a bit obsessed with searching for recipes, classroom ideas and funny quotes.
The summer also afforded me more time to cook and last week I was having a serious craving for enchiladas. I searched Pinterest for a healthy version but I couldn’t find a recipe that wouldn’t require me to go back to the grocery store to pick up more ingredients. I finally decided to use components of a few recipes, with my own personal twist. You could really modify these any way you want but I have to say, Adam and I were pleasantly surprised at how awesome they turned out. I hope you try them for yourself!
Ground Turkey Enchiladas
-1 pound lean ground turkey (or any meat you like)
-1 packet of taco seasoning
-1/2 an onion
-1 package of sliced mushrooms
-3 Laughing Cow light wedges (I used white cheddar)
-1 small can of salsa verde
-Shredded cheddar cheese
-Whole wheat tortillas
-Brown and drain the meat in a skillet. Add taco seasoning and 3/4 cup of water and bring to a boil. Simmer for five additional minutes. Set meat aside.
-In the same skillet, brown onions and mushrooms, about five-ten minutes.
-Add seasoned meat back into skillet and mix with vegetables.
– In a small bowl, mix together the Laughing Cow wedges and salsa verde, set aside.
-To assemble the enchiladas, add the meat mixture, salsa verde mixture and a sprinkling of cheese into the tortilla. Roll the tortillas and place them seam side down in the baking dish. Repeat the process until the pan is full. It should hold about six enchiladas.
-Pour salsa and more shredded cheese over the top. Bake at 350 for 20-25 minutes.
-Garnish with avocado, scallions, sour cream, olives, beans, pineapple, Cheerios, anything you like!