Green Chili Enchiladas

INGREDIENTS

6-12 low carb tortillas (I use Tumaros, 60 calories, 11g carbs)
3 cups green chili's
2 Tbsp taco seasoning, or homemade (I use 1.5 tsp paprika, 1 tsp onion powder, 1/2 tsp chili powder, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp oregano, 1/4 tsp black pepper, 1/8 tsp cayenne). Adjust seasoning and salt to taste.
1 cup chopped onion
1 Tbsp garlic
1 can black beans (drained and rinsed)
3/4 cup chopped zucchini
1 cup salsa
3/4 cup low fat sharp cheddar cheese
2 10oz cans green enchilada sauce (1 can for each baking dish of enchiladas)
cilantro, green onion, Greek yogurt as "sour cream", avocado for topping/garnish

PROCEDURE

  1. Preheat oven to 375F.
  2. In a large saucepan, saute´ onion and garlic in a little cooking spray (if you choose to use oil nutritional info will differ).
  3. Once onions are translucent and tender, add green chili's and seasoning. Break up the turkey and stir to thoroughly distribute seasoning throughout mixture.
  4. After a few minutes, when turkey is nearly done cooking, add black beans, zucchini and salsa. Stir until well combined.
  5. Pour some enchilada sauce onto the bottom of a 9x13" baking dish (just a small layer to cover the bottom is fine).
  6. Pour some enchilada sauce onto a large plate. Lay a tortilla/wrap on the enchilada sauce on the plate and get a thin layer of sauce on one side. Flip over onto another surface and fill with meat mixture (about 1/2 cup– or 2 ice cream scoops worth!)
  7. Roll tortilla up and transfer to baking dish, placing seal of the tortilla on the bottom.
  8. Repeat for 5 other tortillas, so you end up with 6 total in the baking dish.
  9. Use remaining green enchilada sauce to brush over tortillas generously.
  10. Top with shredded cheddar cheese.
  11. Bake for about 20–25 minutes, until cheese is melted and begins to brown as desired.
  12. Serve warm with desired toppings!



NUTRITION
Servings: 12
202 calories | 23g carbs | 5g fat | 20g protein