Turkey Enchilada Pie

Adapted from the Weight Watchers website
Makes 6 servings

1 spray(s) cooking spray
3/4 pound lean ground turkey
1 medium onion, chopped
1 medium red pepper, seeded and chopped
1 medium poblano pepper, seeded and chopped
1-1/2 tsp chili powder
3 tbsp all-purpose flour
1 cup fat-free skim milk
2 oz canned/jarred jalapeno peppers, drained and chopped
1 tsp ground cumin
3 large burrito-size wheat flour tortillas
3 cups (+/-) tomatoes, chopped
3/4 cup low-fat shredded cheddar cheese
3 cups chopped lettuce
3/4 cup reduced fat sour cream
6 tbsp fresh cilantro, chopped

Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion, peppers and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.

Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.

Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.

Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 1/4 cup of cheese. Repeat layers with remaining ingredients ending up with 1/4 cup of cheese.

Cover pie plate with aluminum foil (preferably non-stick) and cook until cheese melts and filling is warmed through, 15-20 minutes. Let stand, covered, 5 minutes before cutting into 6 wedges.

Garnish with lettuce, sour cream and cilantro. Fat-free re-fried beans are the perfect side dish.

Nutritional Information
The ingredients I used made this meal 6 POINTS® per serving (including the sour cream), but I recommend you calculate your own POINTS® value based on the brand names you use.


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