Makes: 12 servings
Utensil: Saladmaster Food Processor, 12" Electric Oil Core Skillet
Ingredients
1 pound lean ground turkey
1 large onion, strung, use Cone #2
2 tablespoons cumin
2 tablespoons of chili powder
1.5 teaspoons of garlic powder
1 teaspoon of pepper
4 ounces chopped green chilies, canned
19 ounces red enchilada sauce
10 ounces green enchilada sauce
12 corn tortillas, heated in microwave
2 cups (8 ounces) fat-free cheddar cheese, shredded, use Cone #1
1 cup fat-free sour cream or plain Greek yogurt
Directions
1. Preheat large skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add ground beef and onions. Sauté until onions are clear. Stir in seasoning and green chilies. Remove from heat and set aside.
3. In a large bowl, combine red and green enchilada sauce. Add meat mixture and stir to combine. Spread 1⁄2 cup mixture in bottom of electric skillet.
4. Dip heated tortillas, one at a time, into enchilada sauce mixture. Spoon approximately 2 tablespoons mixture and 1⁄2 tablespoon cheese into each tortilla. Roll up and place seam side down in electric skillet. Pour remaining mixture over enchiladas.
5. Cover, set temperature to 250°F and bake for 20 minutes. Top with remaining cheese and bake 5 more minutes.
6. Serve enchiladas with sour cream/Greek yogurt.
2 tablespoons cumin
2 tablespoons of chili powder
1.5 teaspoons of garlic powder
1 teaspoon of pepper
4 ounces chopped green chilies, canned
19 ounces red enchilada sauce
10 ounces green enchilada sauce
12 corn tortillas, heated in microwave
2 cups (8 ounces) fat-free cheddar cheese, shredded, use Cone #1
1 cup fat-free sour cream or plain Greek yogurt
Directions
1. Preheat large skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add ground beef and onions. Sauté until onions are clear. Stir in seasoning and green chilies. Remove from heat and set aside.
3. In a large bowl, combine red and green enchilada sauce. Add meat mixture and stir to combine. Spread 1⁄2 cup mixture in bottom of electric skillet.
4. Dip heated tortillas, one at a time, into enchilada sauce mixture. Spoon approximately 2 tablespoons mixture and 1⁄2 tablespoon cheese into each tortilla. Roll up and place seam side down in electric skillet. Pour remaining mixture over enchiladas.
5. Cover, set temperature to 250°F and bake for 20 minutes. Top with remaining cheese and bake 5 more minutes.
6. Serve enchiladas with sour cream/Greek yogurt.
http://recipes.saladmaster.com/recipe/beef-cheese-enchiladas
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