Hi, I’m Courtney and I write a little blog called Adventures in Tri-ing.  I originally started my blog as a way to document my training for my first sprint triathlon this summer, and it quickly turned into a way to document my eats, workouts and studying for my personal training certification.

The most popular recipe on my blog is absolutely my Turkey Enchiladas. I’ve actually gone to visit a friend and they were cooking these, and I’ve had people contact me on other venues such as Spark People to let me know how much they enjoy this recipe.  I thought I would share it with Green Dog Wine’s readers as a quick and hearty dinner for your family, a football party or for making in advance and bringing to a family with a new baby or someone who is sick.
(Please note, you can substitute chicken, beef or even beans for the turkey in this recipe…whatever fits your tastes!)

Courtney’s Turkey Enchiladas

Preheat oven to 350 degrees

1 lb ground turkey

10 whole wheat tortillas

1 bag reduced fat mexican style shredded cheese

2 cans of enchilada sauce

1 pack low fat cream cheese

taco seasoning-I make my own with chili powder, cumin and crushed red pepper

toppings of your choice…salsa, sour cream, onions, etc

I use a large pan (9 x 13)  and pour about 1/2 a can of enchilada sauce in the bottom of the pan to “grease” it.

Brown up the turkey and when it is almost cooked through add taco seasoning to taste and the cream cheese.  Cook on stovetop until cream cheese is melted.

Once the meat is cooked and cream cheese is melted I put a few tablespoons of meat mixture into each tortilla, roll up and place in pan.  I was able to fit 10 in the pan with the amount of meat I had.  I then poured the one full can of enchilada sauce over the top and just a bit more from the half can.  Cover with the bag of cheese.  Bake at 350 degrees for about 30 minutes or until bubbly and melty.

Enjoy!