Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

This is another recipe I have made lately that I can't wait to make again!

Thanks to Rocco Dispirito!

Serves 4, you may want to double because leftovers would be very welcome.

•12 ounces ground turkey breast
•4 low-carb tortillas,(9 inches each)or whatever kind you have in the fridge
•2/3 cup fat-free spicy black bean dip , (I made my own when I didn't find any in the store)
•Salt
•Freshly ground black pepper
•1 jar (12 ounces) tomatillo salsa , such as Ortega
•1 cup reduced-fat Mexican cheese blend
•1 cup shredded reduced-fat mozzarella cheese
•1/2 cup chopped fresh cilantro

Preheat the oven to 450°.

Heat a large nonstick saute pan over medium-high heat. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.

Meanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under a preheated broiler. Keep the tortillas warm by covering them with a clean kitchen towel as you go.

Stir the black bean dip into the turkey. Season with salt and pepper to taste.

Lay the tortillas on a work surface, and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling. Lay them side by-side in a 9x13-inch baking dish.

Spoon the salsa over the tortillas, and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes.

Sprinkle the cilantro over the enchiladas, and serve.

Grilled Chicken & Pineapple Quesadillas

This falls into the category of things I have made recently that were delicious!!

Thanks once again Pioneer Woman! A recipe inspired by a trip to Hard Rock Cafe.

8 Flour Tortillas
Butter
2 cups Grilled Pineapple, Sliced
3 Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced**
Cilantro
3 Tablespoons Barbecue Sauce

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices **(Ryan and I must be pansies, we had to pull all our jalapeno 'slices' out because we were dying a slow death so I suggest finely dicing the jalapeno and sprinkle it on to your desired spicyness). Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Enchilada Casserole

Recipe from 'Pampered Chef'
This is a really fast meal to throw together and it warms in the microwave for those days you don't want to turn the oven on.

1 lb 95% lean ground beef
1 tbsp taco seasoning (no sodium)
¼ tsp salt (omit if using full sodium taco seasoning)
1 can enchilada sauce
¼ cup water
½ cup medium thick and chunky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro, divided
1 cup shredded Colby & Monterey Jack cheese blend, divided
Sour Cream and lime wedges (optional)

I like to stir about a half cup black beans in with the meat mixture for extra fiber and to make it more filling.

1. Combine beef, seasoning mix and salt in 10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
2. As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces. Snip cilantro easily using Kitchen Shears.
3. Arrange half of the tortillas evenly over bottom of deep casserole dish; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
4. Microwave dish on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.Yield 6 servings

For a variation, swap ground turkey for the beef and a green enchilada sauce for the red.