Other Side of the Dash

Today, I am sharing my turkey and green chili enchiladas. I kind of played around with this recipe until I got right where I wanted. I’m a “ketoan”, and I’m always looking for ways to include my family in healthier eating habits without a lot of restrictions. I’m always trying new recipes because let’s face it, we get tired of the same old things.

Please note that ingredients can be substituted, and since I am a taste-as-you-go type of cook, feel free to add a pinch of this, and a pinch of that, OR, omit a pinch of this or a pinch of that. I think you get my meaning.

I have a family of 4 and we always do second-day leftovers, so adjust this recipe according to your family size.

Please find below, my keto-friendly recipe for these great-tasting enchiladas. If you try the recipe, give me a shout-out in the comments or on our social media at “Other Side of the Dash”. Let us know how they came out and whether you like them or not.

*Tip: If you find that your sauce is too watery, add 1 tbsp of flour. If you’re on keto, I don’t advise this tip as regular flour is not keto friendly. You can add a tsp of cornstarch until desired consistency is achieved.

Turkey and Green Chili Enchiladas

Ingredients:

Enchilada Sauce:

10-15 Tomatillos roasted and peeled

2 cans of green chilis

5 fresh green chilis roasted and peeled (Can be poblano or jalapeno or your favorite)

1 tsp of garlic and or onion powder

1 tsp of salt

1 tsp of black pepper

¼ cup of chopped green onions (I use the whites and greens)

½ cup of cilantro

¼ cup lime juice

Enchiladas:

12 small MISSION CARB SMART tortillas or any low carb, keto-friendly tortilla

1 ½ pound of ground turkey

2 16-ounce containers of sour cream

4 ounces of Colby Jack cheese (8 if you want it real cheesy)

4 ounces of mozzarella cheese (8 if you want it rea cheesy)

2 tbsp Olive Oil

1 diced white onion

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1 tsp cumin

1 tsp paprika

½ tsp cayenne pepper

Directions

1. Preheat oven to 350 degrees and spray a large baking dish with cooking spray or line with foil.
2. Mix all ingredients of the enchilada sauce in a blender and blend well. Set aside.
3. In a large skillet, add 2 tbsp of olive oil and onions and cook until onions are soft.
4. Add turkey, salt, pepper, garlic powder, cumin, paprika, and cayenne and mix.
5. Chop, and stir turkey to a crumble.
6. Once turkey is done, turn to low heat and fold Colby Jack cheese, ½ of the Enchilada sauce, and mix, 16 ounces of sour cream and mix well. Remove from heat.
7. Stuff mixture in tortillas, roll, and line into bottom of baking dish. If mixture left over, you could distribute throughout the dish or add more tortillas.
8. Pour other ½ of enchilada sauce over stuffed tortillas and top with mozzarella cheese.
9. Cover with foil and bake at 350 degrees for 50 minutes. Remove foil and bake another 10 minutes.
10. Let cool for 15 minutes and serve and enjoy!