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Low Calorie Enchiladas

Diet.Chef's picture
Ingredients
For 16 mexican enchilada crepes
  Mexican enchilada crepes 16
  Leftover cooked chicken/Turkey /lean roast beef /pork 3 Cup (48 tbs)
  Cooked chicken/Turkey / lean roast beef / pork 3 Cup (48 tbs) (Leftover)
  Canned chicken broth/Turkey /beef broth 10 1⁄2 Ounce
  Chicken broth/Beef broth 10 1⁄2 Ounce (1 Can)
  Onion 1 , peeled and chopped
  Garlic 2 Clove (10 gm), minced (Or 1/4 Teaspoon Instant Garlic)
  Canned tomato paste 6 Ounce (1 Can)
  Tomato paste 6 Ounce (1 Can)
  Vinegar 2 Teaspoon
  Cumin 1 Teaspoon (Or 1/4 Teaspoon Ground Cumin)
  Cumin seeds/1/4 teaspoon. ground cumin 1 Teaspoon
  Chili powder 2 Teaspoon (Or More To Taste)
  Tobasco 1 Dash
  Tabasco 1 Dash
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Green bell pepper 1 , seeded and chopped
Directions

GETTING READY
1.Chill the broth and when the layer of fat comes on the top remove it.

MAKING
2.In a sauce pan, put turkey, onion, cloves garlic, tomato paste, vinegar, cumin seeds and chili powder.
3.Put the lid on and cook for 20 minutes.
4.While the sauce is getting ready, make the crepes ready.
5.Put the meat in the crepes with a spoon and then drizzle hot sauce on the top.
6.Roll the crepes, put more sauce on the top.

SERVING
7.Serve the enchiladas warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
50 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
8

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