I always make a double batch of these and freeze half. This recipe will make TWO 9×13 pans. They’re not low in sodium, but one enchilada with a big side salad with lots of onion, black olives, tomatoes and 2% cheese is filling. I’m a Light Ranch FREAK! But Target also has a better option: Archer Farms Chipotle Lime Dressing. It’s got some heat to it. 40 cal per 2 T.
1# lean ground beef
1# 99% lean ground turkey
1 yellow onion, diced
½ C. Taco Seasoning (see recipe below) or use two of your favorite taco seasoning packets
1 can of low-fat or fat free flavored refried beans (non-spicy: try Chili Lime Refried Beans or go Spicy)
2- 4oz. cans of diced green chilis
2-3 pkgs. Low Carb Tortillas (I like Mission), you could use corn-if you stuff the tortillas with more filling, you will need less tortillas
2 C. 2% shredded Kraft cheese (your favorite type)
2 bottles of Trader Joe’s enchilada sauce (don’t sub this, it is the best!)
Cook meat and onion in a large skillet on stove top over medium heat until no longer pink, drain. Add taco seasoning and ½ C. water, simmer for 5 minutes. Add beans and chili’s. You can add a couple of tablespoons of water to help incorporate the beans into the mixture, it will be thick. Fill each tortilla with about 1/3 C. mixture, roll tightly and nest the tortillas (seam side down) tightly together along the short edge of a 9×13 pan. Pour 1 bottle of enchilada sauce per pan over the top of the enchiladas, use a spoon to make sure all of the tortillas are covered in sauce. Sprinkle each pan with 1 cup of cheese. Cover tightly with aluminum foil. Bake at 350 for about twenty minutes. If you’re freezing the second pan, no need to bake. Just cover with foil and freeze. Sleep soundly knowing that you have a pan of delicious-ness waiting in the freezer for you when you need a yummy meal on a frantically busy day next week. Your welcome.
One Seasoning….Soooo many ideas! I love this seasoning because you can pronounce all the ingredients and you can control the sodium. Use this seasoning as a rub to make fish tacos. Try it on mahi mahi for a meaty and satisfying meal. Use tilapia for a lighter meal. Make fajitas (just add onions and bell peppers), or taco salad.
¼ C. garlic powder
¼ C. chili powder
¼ C. minced dried onion
1 T. white pepper
1 T.. cumin
1 t. sea salt
1 t. smoked paprika
Place in a baggie or container with a tight fitting lid and shake. Use about 3-4 T. of this mixture to make tacos or taco soup. I used a permanent marker to write the recipe on the lid of my glass container as I make this often and don’t want to have to look up the recipe all the time.