Ingredients
1 pound lean ground beef (90% lean)1 pound extra-lean ground turkey1 large onion, chopped1-1/2 cups 2% cottage cheese1-1/2 cups reduced-fat sour cream2 cans (4 ounces each) chopped green chiles1/2 teaspoon ground cumin1/2 teaspoon ground corianderSAUCE:1 medium onion, chopped2 cans (8 ounces each) tomato sauce1 cup salsa1 tablespoon chili powder1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon dried thyme12 whole wheat tortillas (8 inches), warmed3/4 cup shredded cheddar cheese, divided
Preparation
In a large skillet, cook the beef, turkey and onion over medium heat until meat is no longer pink; drain. Stir in the cottage cheese, sour cream, chiles, cumin and coriander; set aside.
For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder, oregano, garlic powder and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.
Place a heaping 1/2 cup meat mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray. Pour sauce over top.
Sprinkle one dish with 6 tablespoons cheese; cover and freeze for up to 3 months. Bake the remaining dish, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 35-40 minutes or until heated through.
