I found a recipe for a healthier version of Enchiladas in Parents Magazine years ago. I've adapted them little by little each time I make them. Adding veggies, making adjustments here and there to measurements and adding ingredients. I am not even big on Mexican food, but I love these, and, amazingly, my kids will eat them with some omission of ingredients in their roll.
1 tsp olive oil
1 small yellow onion, diced
1 clove garlic, minced
1/2 tsp coriander
1/2 tsp cumin
1 tsp oregano
1 (14.5 oz) can fire roasted tomatoes
1 (14.5 oz) can petite diced tomatoes, no salt added
1 lb ground turkey or chicken
1 C sliced mushrooms
1 (14.5 oz) can blackbeans, drained & rinsed
sliced black olives
handful or two of baby spinach
8 tortillas (the original recipe called for corn, I prefer whole wheat)
1 C lite shredded Mexican cheese blend
sour cream, sliced avocado, salsa, fresh cilantro to serve with
Preheat oven to 350 degrees.
In a small pot, add olive oil and onions. Cook until tender and getting translucent. Add garlic and cook about 30 seconds. Add tomatoes. Bring to a boil and reduce heat to simmer while you make the filling.
Make the filling by browning meat in a pan. I usually use very lean meat, but if you don't you may need to drain off some oil. Add mushrooms and cook until tender. Add black beans, black olives and spinach. Leave heat on until spinach wilts. Add 1/2 of the cheese.
Spoon half the sauce into a baking pan. Make tortilla rolls by placing 1/8th the filling in each one, roll up and place with seam down. Line them up and spoon remaining sauce on top. Bake for 15 minutes, add remaining cheese and bake for 5 more minutes, or until nice and bubbly. Let cool a little and serve with your choice of options.