The last days of warm weather are winding down and I've been giving my oven the eye more than not.
I am still trying to adapt to only having to prepare meals for 2-3. I had a really hard time taking my 3rd baby to college. I thought that nonsense was supposed to get easier the more you did it...nope. It certainly wasn't.
But the 4th baby left at home, is into sports and when she is home, she is ravenous. She will wolf down almost anything (except meatloaf?!), and especially loves South of the Border foods.
I love making these enchiladas, I use lean ground turkey breast, but sub your favorite lean protein.
I should have known they make a lot-you can always freeze half and have an easy meal ready to pop into the oven or microwave. These pictured were made and refrigerated for 3 days, then reheated-I actually think they're better!
We like to top them with sour cream, salsa (homemade!), and guacamole. They're so good, cheesy and plump, I can only eat one, the hubs barely finished 2.
They're actually pretty low cal for mexican food, very little cheese, lean meat, canned pinto beans and prepared enchilada sauce!