Easy Enchilada Pie

I've had a few Weight Watcher's recipes stashed away and have tried a few this week. One of which is their Turkey Enchilada Pie. While this was an easy dinner to throw together (one of those 30 minute meals), it lacked flavor. Next time I will definitely be loading in the spices and herbs. Joseph suggested adding enchilada sauce (doh! it's in the name!). But it was low points (4 per serving!) so I could have two servings.

Turkey Enchilada Pie
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 medium onion(s), chopped
  • 3 cup tomato(es), chopped
  • 4 oz canned jalapeno peppers, drained and chopped
  • 3 Tbsp all-purpose flour
  • 10 Tbsp low-fat shredded cheddar cheese
  • 1 sprays cooking spray
  • 3/4 pound uncooked ground turkey breast
  • 1 cup 1% low-fat milk
  • 2 medium whole wheat tortilla(s)
Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to crumble 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, reduce heat to medium and simmer until thickened, about 2 minutes.

Remove skillet from heat; stir in turkey mixture, jalapeƱos 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 1/2 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 5 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 5 tablespoons of cheese on top.

Cover pie plate with aluminum foil and cook until cheese melts, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

6 Servings
4 WW Points per Serving

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