For a healthier spin on classic enchiladas, this dish stuffs reduced-fat sour cream, diced turkey, reduced-fat shredded Swiss cheese and roasted red peppers into corn tortillas and bakes them until bubbly.
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice.
Spinach and Monterey Jack cheese are wrapped in corn tortillas and baked with green salsa. You can substitute yogurt for the sour cream if you want a lighter version. This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it.
