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turkey enchilada pie

Source of Recipe

WW Community


Recipe Introduction

POINTS® Value | 3 Servings | 6

Recipe Link: www.weightwatchers.com/food/rcp/index.aspx?recipeId=96251

List of Ingredients

1 serving cooking spray (5 one-second sprays per serving)
3/4 pound uncooked ground turkey breast
1 medium onion(s), chopped
1 tsp chili powder
3 Tbsp all-purpose flour
1 cup fat-free skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 tsp ground cumin
2 large burrito-size wheat flour tortilla(s)
3 cup tomato(es), chopped
2 oz low-fat cheddar or colby cheese, shredded (about 1/2 cup)
1/2 oz low-fat cheddar or colby cheese, shredded (about 2 tablespoons)


Recipe

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, 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 2 tablespoons of cheese.

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