Go Back
Print Recipe

Lean Mean Cowboy Enchiladas

This lighter take on Cowboy Enchiladas uses lean proteins and hides a few extra veggies to help beef up the vitamins and nutrients for big and little cowboys; perfect for Sunday dinner, feeding a crowd or make ahead for a busy weeknight dinner.

Ingredients

  • ½ onion chopped
  • 1 bell pepper seeded and chopped
  • 1 cup frozen chopped spinach
  • 2 pounds lean ground turkey
  • 1 can diced tomatoes with green chilies
  • 2 beef bouillon cubes
  • 1 block 2% Velveeta Cheese
  • 18-20 carb balance tortillas or corn tortillas
  • 1 can fat free cream mushroom soup
  • 1 can fat free cream chicken soup
  • ½ cup skim or 2% milk

Instructions

  • Preheat the oven to 350 degrees.
  • Chop onion and bell pepper separately.
  • In a skillet, saute onions in olive oil.
  • Once they are mostly cooked, add the bell peppers and saute until the edges are browned.
  • Add frozen spinach and stir together.
  • Add ground meat and cook through.
  • Dissolve bouillon cubes in ½ cup of hot water.
  • Once the meat is browned, add canned tomatoes and bouillon to the meat mixture.
  • Stir together and cook down until juice is mostly dry.
  • Cut ⅔ of the cheese block into cubes and stir into the mixture while warm.
  • Stir together until cheese is fully melted.
  • Fill tortillas with ⅓ cup of the meat mixture.
  • Roll up and place in a 9x13 baking dish with seam side down.
  • Repeat until all meat mixture is in tortillas.
  • In a saucepan, mix together soups, ⅓ block Velveeta cheese, and 1/2 can of milk.
  • Stir consistently to avoid scalding.
  • Once the soup mixture is melted, pour it over the top of the rolled enchiladas.
  • Bake at 350, uncovered, for 30 minutes.

Notes

Other vegetables like grated carrots, squash, or zucchini could be added to the meat mixture. And canned green chilies would be a nice trade-out for the diced tomatoes.