Recipe: Turkey Chorizo Enchiladas
Summary: In these spicy enchiladas, deliciously seasoned turkey sausage provides a flavorful reduced-fat alternative to the traditional pork-based Chorizo.
Ingredients
- 2 Cups Red Chile Sauce
- 1 Pound Turkey Chorizo Sausage
- 2 teaspoons cornstarch blended with 1 tablespoon cold water
- Salt (Optional)
- 12 corn tortillas (6-inch diameter)
- 1/2 cup shredded Cheddar cheese
- 1/4 cup each plain nonfat yogurt and sliced green onions
Instructions
- Prepare and cook Turkey Chorizo Sausage as directed.
- To sausage in frying pan, add 3/4 cup of the chile sauce and cornstarch mixture.
- Bring to a boil over medium heat, stirring; season to taste with salt, if desired.
- To assemble enchiladas, immerse a tortilla in a bowl of very hot Water until pliable (5 to 15 seconds); drain.
- Spoon a twelfth of the sausage mixture in center of tortilla; roll to enclose.
- Set enchilada, seam side down, in a 9 by 13-inch baking dish.
- Repeat to use remaining tortillas, arranging enchiladas in dish in a single layer.
- (At this point, you may cover and refrigerate for up to 2 hours.)
- Spoon remaining Red Chile Sauce over enchiladas.
- Bake, uncovered, in a 350° oven until enchiladas are hot in center (about 15 minutes; about 25 minutes if refrigerated).
- Sprinkle with cheese and continue to bake until cheese is melted (8 to 10 more minutes).
- Top with yogurt and onions before serving.
Quick notes
Per serving: 329 calories (21% calories from fat), 28 g protein, 40 g carbohydrates, 8 g total fat (3 g saturated fat), 57 mg cholesterol, 639 mg sodium
Makes 6 servings.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Diet tags: Reduced fat
Number of servings (yield): 6
Culinary tradition: Mexican
Calories: 329
Fat: 8 g
Protein: 28
