Enchiladas Using Whole Wheat Tortillas Recipes

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ENCHILADAS (USING WHOLE WHEAT TORTILLAS)



Enchiladas (Using Whole Wheat Tortillas) image

I've never made enchiladas before so thought I would try them. We like things spicy so I made up a recipe from checking out about 5 recipes. I don't know what they're supposed to taste like but we loved these.

Provided by Mimiladybug

Categories     Poultry

Time 1h

Yield 5 serving(s)

Number Of Ingredients 15

15 ounces tomato sauce
6 ounces tomato paste
2 teaspoons oregano
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon cumin
2 cups water
2 lbs ground turkey
1 onion, diced
1/2 bell pepper, diced
6 ounces sliced black olives (optional)
10 whole wheat tortillas
2 cups 2% low-fat Mexican cheese

Steps:

  • Preheat Oven to 350 degrees.
  • Mix all sauce ingredients together, simmer for 15 minutes.
  • Meanwhile in another pan saute ground turkey, onion, pepper until turkey is done (no pink).
  • Add black olives and mix all together.
  • Pour 1/2 cup sauce in 9 X 13 pan.
  • Dip one tortilla in sauce, put meat mixture and some cheese on tortilla. Roll tortilla and place seam side down in pan.
  • I was able to get all 10 tortillas in my pan.
  • Pour leftover sauce over all tortillas.
  • Add some more grated cheese over all.
  • Cover with foil and bake for 40 minutes.
  • Remove from oven, let sit for 2 minutes and Enjoy!

Nutrition Facts : Calories 638.1, Fat 20.8, SaturatedFat 4.5, Cholesterol 125.3, Sodium 1774.3, Carbohydrate 67.6, Fiber 4.3, Sugar 9.3, Protein 48.3

HEALTHIER CHICKEN ENCHILADAS I



Healthier Chicken Enchiladas I image

I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!

Provided by MakeItHealthy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 18

4 skinless, boneless chicken breast halves
1 onion, chopped
1 cup light sour cream
1 cup shredded reduced-fat Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
8 (10 inch) whole wheat flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
  • Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
  • Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 59.6 g, Cholesterol 53.2 mg, Fat 7.5 g, Fiber 9.1 g, Protein 30 g, SaturatedFat 3.7 g, Sodium 1444.7 mg, Sugar 5.2 g

WHOLE WHEAT CHICKEN ENCHILADAS



Whole Wheat Chicken Enchiladas image

I am going to have to modify this recipe- I hated it with whole wheat tortillas, and the hubby hated the canned chicken.

Provided by tuggles1

Categories     Mexican

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

10 ounces chicken breasts
1 1/2 cups shredded low-fat cheddar cheese
4 ounces chopped green chilies, drained
1 small onion, chopped
20 ounces enchilada sauce
6 (8 inch) whole wheat tortillas

Steps:

  • In medium bowl mix chicken, 1 cup cheese, chiles and onion.
  • Spread 1/2 enchilada sauce in 3-quart shallow baking dish.
  • Along one side of each tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish.
  • Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese. Cover and bake at 350°F for 25 minute or until hot. Top with lettuce, sour cream and tomato.

Nutrition Facts : Calories 174.1, Fat 7.8, SaturatedFat 2.5, Cholesterol 36.2, Sodium 831, Carbohydrate 7.9, Fiber 1.1, Sugar 2.6, Protein 17.5

MEXICAN WHOLE WHEAT FLOUR TORTILLAS



Mexican Whole Wheat Flour Tortillas image

I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!

Provided by Claudia

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h36m

Yield 18

Number Of Ingredients 6

1 cup all-purpose flour
4 cups whole wheat bread flour
½ cup shortening
2 teaspoons salt
1 ½ cups boiling water
all-purpose flour for rolling

Steps:

  • In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
  • Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
  • Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 27.3 g, Fat 6.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 260.5 mg, Sugar 0.1 g

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