Prep 15 mins
Cook 20 mins
A low-fat version of the Mexican classic. You can lower the fat further by using low-fat Cheddar (but I think the flavor difference is enough to justify the real thing in this case).
- 8 ounces ground turkey
- 2 tablespoons margarine, divided
- 8 (6 inch) corn tortillas, torn into strips
- 3⁄4 cup egg substitute
- 3⁄4 cup mild enchilada sauce
- 1⁄2 cup salsa (mild medium or hot, your choice)
- 1⁄2 cup sliced black olives
- 1⁄4 cup chopped green onion
- 1⁄2 cup low-fat sour cream
- 1⁄2 cup shredded cheddar cheese
- Brown ground turkey in a large skillet over medium-high heat. Drain, remove from pan and set aside.
- Melt 1 tablespoon of margarine in the skillet. Add tortilla strips and toss until lightly browned. Push the tortillas all the way to the outside edge of the pan. Add the remaining tablespoon of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned turkey to the center of the pan. Pour the enchilada sauce and salsa over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
- Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.
This was a really good dish. I found that 8 egg whites equaled the amount in the recipe. I added a bit more salsa at the table to spice it up and served it with some baked chips for added crunch.