Updated: Sep 29
The other morning while driving to a local business meeting I was listening to the radio and the subject of comfort food was the topic. The radio personalities asked, “What is your favorite comfort food?” And the responses included everything from chocolate chip cookies to pizza.
So what defines something as a comfort food? Well according to a recent national food poll that posed the same question, foods loaded with ooey-gooey cheesy goodness are #1 on the list… in fact I believe it was the good old grilled cheese sandwich that won this years number one comfort food award! I stopped to think about it and you know I would have to say that ranks pretty high on the list for most people I know, and I am no exception.
Recently I was finding myself craving a warm comfort food kind of meal, and that's when I decided to whip up a batch of these Ground Turkey Enchiladas! And they were sooo good!
And while I did put my usual “healthier” spin on the classic recipe, nobody noticed. Proving you don’t have to say no to comfort food, not when you can find a healthier way to enjoy it!
1.5 lbs. lean ground turkey
1/2 small sweet yellow onion, diced
2 tsp. minced garlic
1 small zucchini, sliced & quartered
1 C tomato sauce (low sodium)
20 oz. can red enchilada sauce
1 C low fat Mexican cheese blend (or non dairy sub)
6 whole wheat flour tortillas
1 Tbsp. olive oil or use olive oil cooking spray
Preheat oven to 375 degrees.
Brown turkey in a large skillet. Once meat is no longer pink add quartered zucchini, diced onion and minced garlic and stir well. Cook mixture for an additional 5 minutes on low to medium low heat.
Add 1 C of tomato sauce and 1 C of enchilada sauce and stir well to combine, simmer on low for an additional 1-2 minutes.
Remove pan from heat and spoon ground turkey mixture into each tortilla. Close each tortilla in a fold (as you would a burrito or soft taco) and place in a 9X13 glass baking dish seam side down.
Lightly brush olive oil over the top of each enchilada and place the baking dish in the oven on the center rack to bake for 15 minutes (or until tortillas turn a light golden brown).
Remove baking dish from the oven and pour remaining enchilada sauce over the top, spreading evenly to coat each enchilada in the dish. Next sprinkle the cheese over the top, distributing evenly, and place the dish back in the oven to cook for another 5-10 minutes (until cheese is well melted).
Remove dish from the oven and serve.
Eat and Enjoy!