Many people love Tex-Mex, but hate the dietary price tag that accompanies the typical calorie-ridden tortillas, cheese, rice, chicken, sour cream, etc.
This enchilada stack, however, is much more "filler" than "empty carbs" and doesn't sacrifice any taste in the name of health. Lean turkey, fresh onions and tomatoes, corn and black beans are all sandwiched between two layers of tortilla, with enchilada sauce and lots of cheese to top off the dish.
Feel free to garnish the enchilada with salsa, reduced-fat sour cream (it tastes almost exactly the same as regular) or your own homemade guacamole.
Avocado is so fantastic on its own that it needs no real embellishment. This recipe for guacamole keeps that in mind and focuses on the good stuff without too much distraction.
The whole dish is incredibly easy to make - only 20 minutes prep time for an entire pan of casserole - and makes eight servings, so is ideal when you're feeding a group.
If you choose to make your own guacamole to accompany the dish rather than buy the pre-made kind at the grocery store, you'll impress your friends even more.
Enchilada Stack
Ingredients:
1 can black beans
1 can whole kernel corn
3 medium tomatoes
1 medium sweet onion
1/2 package (10 ounces) lean ground turkey
11/2 teaspoons cumin
Cayenne pepper
3 tortillas
1 can enchilada sauce
Shredded cheese of your choosing (I used 2% milk sharp cheddar cheese)
Makes 8 servings
Chop onion and saut?© in saucepan on medium heat. After 3 minutes add ground turkey to the onion. While turkey is cooking, drain the can of corn. Once the turkey is almost entirely cooked, add the corn to the saucepan. Add the cumin and a light dusting of cayenne pepper to the mixture and stir to spread the spices evenly in the pan. Let cook for around 5 to 10 more minutes, stirring periodically.
While the food is on the stove, layer an 8 x 12 baking pan with 11/2 tortillas so that the bottom of the pan is covered. Drain the can of black beans and spread the beans over the bottom tortillas. When the turkey mixture is fully cooked, spread this evenly over the baked beans.
Chop three tomatoes and layer these over the turkey, corn and onion. Place 11/2 tortillas over the filling so that the entire pan is covered. Spread enchilada sauce over the top of the tortillas. Finally, sprinkle cheese over the entire top of the enchilada stack. Cook in the microwave for ~7 minutes. Cut into 8 pieces, pick your garnish of choice and enjoy!
Chunky Guacamole
Ingredients:
2 avocadoes
1/2 medium sweet onion
lemon juice
salt and pepper
Cilantro (optional)
Cut avocadoes in half and remove the pits. Chop the avocado into small chunks while still in the skin, then scoop out with a spoon. Chop the onion into small pieces and add to the avocado. Add lemon juice, salt and pepper to taste, as well as some cilantro if you feel so inclined. Stir, but maintain the chunky texture - don't stir to the point that the avocado becomes a puree. Top your enchilada stack and dig in.
