The Whole Enchilada

Enchiladas 4

Growing up, I didn’t like a lot of spicy foods.  I think it’s a whole kid-thing though.  I also grew up in ND where the main spices are salt and pepper and the two well-known condiments were ketchup and ranch.  Everything always seemed spicy to me, but now I crave the stuff.  Especially with this pregnancy.  Bring on the cinnamon bears, fire salsa and Mexican Enchiladas!  I’m guessing this child will be a little spit-fire…kinda scared to be honest.

Enchiladas 3

Never fails…every time I make this dish (or any dish with black beans for that matter), I get my little “bean thief” on the counter eating all the goods.  I would never object though because it’s healthy eating :-)

Enchiladas 2

This is what the mixture looks like when all mixed together.  This recipe is super simple because it dirties very few dishes (have you noticed how I despise dishes and will do anything to avoid them?).  You can also modify this recipe to your liking.  There are so many different ways to make them (you could use shredded chicken, steak, vegetarian) and so far, I haven’t failed yet.


Mexican Enchiladas

  • 1 lb ground turkey
  • 1/2 c water
  • 1 can fiesta nacho cheese sauce (Campbell’s)
  • 1 can red enchilada sauce
  • ¼ c plus 2 Tbsp taco seasoning
  • ¼ – ½ c Shredded reduced-fat cheddar cheese
  • 1 can fat free re-fried beans
  • 1 can black beans
  • 8-10 medium tortillas

Brown the ground turkey in a skillet.  After browned, add 3/4 c water and taco seasoning and simmer 5 min or until most of water is absorbed.  Add in can of fiesta nacho cheese, re-fried beans and black beans.  Heat until heated through.  Scoop a big serving spoonful onto each tortilla and roll up like a burrito.  Place in a casserole dish sprayed with Pam (folded side of burrito face down).  Pour can of enchilada sauce over top.  Sprinkle shredded cheese over top (approx. ¼-1/2 cup).  Cover with foil.  Bake in oven at 350 degrees for 30 min.  Top with sour cream and salsa.  Enjoy!

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