Rocco DiSpirito’s Cheesy Turkey Enchiladas With Tomatillo Salsa and Cilantro

Try this low-cal Mexican dish.

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This fatigue-fighting meal from Chef Rocco DiSpirito will give you a sustained boost of energy from the protein and the spicy salsa. This meal blends the Mexican flavors of healthy foods like bright-tasting tomatillos and cilantro into a delicious meal.

Ingredients

  • 12 oz ground turkey breast
  • 4 (9in) low-carb tortillas
  • 2/3 cup fat-free spicy black bean dip
  • Salt and freshly ground black pepper
  • 1 (12-oz) jar tomatillo salsa
  • 1 cup reduced-fat Mexican cheese blend
  • 1/2 cup chopped fresh cilantro
  • 1 cup iceberg lettuce, shredded
  • 1/2 cup red onion, sliced
  • 2 limes
  • Salt and freshly ground pepper
  • 1/4 cup cilantro
  • 1/4 tsp adobo powder

Directions

Serves 4.

Preheat the oven to 450°F. Heat a large nonstick sauté pan over medium-high heat. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.

Meanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under a preheated broiler. Keep the tortillas warm by covering them with a clean kitchen towel as you go.

Stir the black bean dip into the turkey. Season with salt and pepper to taste.

Lay the tortillas on a work surface, and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling. Lay them side-by-side in a 9x13-inch baking dish.

Spoon the salsa over the tortillas, and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes. Sprinkle the cilantro over the enchiladas, and serve.

Iceberg Salad:
Makes 4 enchilada garnishes.

Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the whole limes in half cross wise and squeeze all the juice over the onions and add a tiny pinch of salt and mix. Make sure all the onions are in the lime juice; you can use the squeezed limes as a weight to push down any onions sticking out of the juice. The onions will keep up to 3 days in the refrigerator in a container with a tight fitting lid.

Meanwhile, mix the iceberg, red onions and cilantro in a bowl, season with salt, pepper and adobo powder.