Sunday, January 22, 2012

Turkey Enchiladas

Ground Turkey Enchiladas

6 Burrito Wraps
1 lb Ground Turkey
1 medium yellow onion (divided in half)
6 0r 7 stalks of green onion
1 bell pepper (any color/divided in half)
1 clove garlic
1 T fresh ground ginger root
1 T. safflower oil
1 T. dried Parsley
2 t. fresh black pepper (divided)
1 t. oregano
1 cup plain greek yogurt (divided)
1 cup shredded cheddar cheese (divided)

Heat safflower oil in large skillet. Add ground turkey, 1/2 yellow onion, ginger and garlic. Cook through. Add 1/2 of bell pepper, green onion, parsley, 1 t. pepper, oregano, 1/2 greek yogurt & 1/2 cheese. Mix thoroughly and simmer on low for about 10 minutes.
In small saucepan, combine tomato sauce, water, 1/2 bell pepper, 1/2 onion, 1 t. black pepper. Bring to boil and simmer for 10 minutes.

Dip each wrap in Tomato sauce mixture, fill with a portion of the turkey filling. Roll and place in greased baking dish. top with remaining sauce, yogurt, cheese and diced onion if desired.

Garnish with fresh tomato, green onion & parsley.

Bake in 350 oven for approx 20 minutes.

Serve warm with brown rice.

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