Little Bit Savory: Easy Enchiladas

Short post today.  Why?  Because life gets crazy and time is of the essence!!

Well, that and because I’m currently working on testing recipes for the site.  Coming soon to a computer screen near you:  Healthy banana bread muffins and Lightened up oatmeal chocolate chip cookies.

How do you like that teaser, huh??  Be sure to check back and check out those recipes soon (hopefully this week!)


Anyways, back to today’s post:  Easy weeknight enchiladas.  Yum!! You can also make this a vegetarian dinner if you’d like.  Totally flexible.

This recipe in a Southern Living at Home cookbook, and they’re delicious.  BUT they are NOT “healthy”….so these are what we RDs like to call a “sometimes food.”  Look below the recipe for a healthier alternative.

Quick ‘n Easy Enchiladas

Makes 8 enchiladas

  • 1 pound extra lean ground turkey OR soy meat crumbles
  • 1 small yellow onion, chopped
  • 1 10.75oz can healthy request (reduced fat) condensed tomato soup
  • 1 10oz can red mild enchilada sauce
  • 1 cup shredded reduced fat Mexican blend cheese (or RF mild cheddar)
  • 8 flour tortillas

In a large skillet (that has somewhat tall sides to hold liquid), brown meat or meat substitute with onion.

Once meat is fully cooked and onion is tender, add soup (do NOT add extra water to the condensed soup) and enchilada sauce.  Stir to combine.

Preheat oven to 350 F.

In a 13X9 baking pan, spread a little bit of the meat mixture into bottom of the pan.

To assemble enchiladas:  Hold tortilla in one hand, spoon about ~2 Tbsp meat mixture into the middle of the tortilla.  Beginning on one end, roll tortilla and place into baking pan with the seam down.

Repeat until all tortillas are filled, rolled, and placed side-by-side into baking dish.

Pour remaining meat mixture over enchiladas and spread to cover all tortillas.  Sprinkle remaining cheese over enchiladas.

Cover with foil and bake at 350 F for approximately 20 minutes.  Remove foil and bake an additional 10 minutes, or until cheese begins to bubble.

Serve with veggies of choice! 🙂  I tend to like a tossed salad and a small serving of beans.

Estimated nutrition information (per enchilada):  264 Calories, 7.7g Fat, 2.7g Saturated fat, 36.7g Carbohydrate, 1.6g Fiber, 21.2g Protein


Want a healthier option?  Try making this into a casserole with corn tortillas, less cheese, and with 1/2 lb of meat.  You can pump up the meat mixture with chopped, cooked zucchini and carrots.


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