This recipe was an attempt to create something healthy that wouldn’t taste healthy. The reviews were mixed. Shane wasn’t crazy about it and thought it was rather bland. I added some sour cream to mine which definitely helped with the flavor some, but even I wasn’t a huge fan. It might be ok if I played around with adding some additional spices and things, but I’m not that motivated, so I probably won’t be making this again.
Turkey Enchilada Pie
adapted from Weightwatchers.com
3/4 pound uncooked ground turkey breast
1 medium onion(s), chopped
1 1/2 tsp chili powder
3 Tbsp all-purpose flour
1 cup fat-free skim milk
1/2 tsp ground cumin
2 large burrito-size wheat flour tortilla(s)
2 cup tomatoes, chopped
9 Tbsp low-fat shredded cheddar cheese
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 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 4 1/2 tablespoons of cheese. Repeat layers with remaining ingredients.
Cover pie plate with aluminum foil and cook until cheese melts, about 15 minutes. Let stand, covered, 2 minutes before cutting.