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Heart-Healthy New Mexico Style Enchiladas That Actually Taste Great!

Are you craving delicious, authentic New Mexico-style enchiladas but looking for a heart-healthy twist? Join me on this episode of the Random Recipe Project as we rescue a disappointing recipe from a heart-healthy cookbook and turn it into a mouthwatering plate of enchiladas that are both flavorful and good for you! In this video, we’ll take you through the process of making both red and green enchilada sauces from scratch, using fresh, wholesome ingredients that allow us to control the sodium and fat content. We’ll also prepare a hearty filling with lean ground turkey, garlic, onions, and mushrooms, all seasoned with homemade taco seasoning. Watch as we stack our enchiladas, New Mexico-style, layer by layer, and top them off with healthy yet tasty alternatives like tangy yogurt and a sprinkle of strong cheese. Whether you’re a fan of red, green, or Christmas-style enchiladas, this recipe has something for everyone. What You’ll Learn: • How to make heart-healthy red and green enchilada sauces. • The secret to a flavorful, low-fat enchilada filling. • Tips for assembling New Mexico-style stacked enchiladas. • How to use simple swaps to keep your favorite dishes heart-friendly without sacrificing taste. Green Enchilada Sauce (Salsa Verde) Ingredients: • 1 Poblano pepper (or Anaheim, New Mexican Hatch, Big Jim) • 1/2 pound tomatillos, husks removed and halved • 1/2 onion, quartered • 1/4 cup unsalted vegetable or chicken broth • 1/2 T lime juice • 1/2 T olive oil • 1/2 tsp salt • 1/2 cup cilantro leaves (remove the bottom stems) Instructions: 1. Preheat your oven to 400°F (200°C). 2. Place the pepper, halved tomatillos, and quartered onion on a sheet tray. 3. Roast in the oven for about 20 minutes, turning the pepper halfway through to ensure even roasting. 4. Add the roasted vegetables, broth, lime juice, olive oil, salt, and cilantro to a blender. 6. Blend until smooth. Red Enchilada Sauce Ingredients: • 1 T olive oil • 1 T whole wheat flour • 1/4 cup dried red chili powder (ground from Guajillo chili pods) • 1 cup unsalted vegetable or chicken broth • 1/4 teaspoon garlic powder • 1/4 teaspoon oregano • 1/2 teaspoon salt Instructions: 1. Heat the olive oil in a saucepan over medium heat. 2. Add the flour and whisk together, cooking for about 1 minute to form a roux. 3. Stir in the chili powder and cook for another minute. 4. Gradually whisk in the broth, making sure to avoid lumps. 5. Add the garlic powder, oregano, and salt. Stir well. 6. Let the sauce simmer for about 15 minutes, stirring occasionally until it thickens. Heart-Healthy New Mexico Style Enchiladas For the Filling: • 1 lb ground turkey • 1/2 onion, diced • 2-3 garlic cloves, minced • 1/2 cup mushrooms, finely chopped • taco seasoning • unsalted vegetable or chicken broth (for sautéing) For the Enchiladas: • 9 corn tortillas • green enchilada sauce (recipe above) • red enchilada sauce (recipe above) • 1 cup cooked white beans (simmered with green chili, onions, and diced potato) • 1/2 cup extra sharp cheddar cheese, grated (optional, for flavor) • roasted Poblano pepper strips (optional, for topping) • shredded lettuce (for topping) • Greek yogurt or Icelandic yogurt (as a substitute for sour cream) • Romano or Cotija cheese, finely grated (for topping) Instructions: 1. Prepare the Filling: • Heat a small amount of broth in a skillet over medium heat. • Add the diced onion, minced garlic, and chopped mushrooms. Sauté until softened. • Add the ground turkey, breaking it up as it cooks. • Stir in the homemade taco seasoning and continue to cook until the turkey is fully cooked and flavors are well combined. • If the pan dries out, add more broth as needed to keep the mixture moist. 2. Prepare the Tortillas: • Lightly toast the corn tortillas in a dry skillet over medium heat, just until they are warmed through and slightly pliable. You can use nonstick spray if needed. • Set the toasted tortillas aside. 3. Assemble the Enchiladas: • On a plate, take one toasted tortilla and dredge it in the red enchilada sauce. • Place the sauced tortilla flat on the plate and add a layer of the turkey filling. • Optional: Add a layer of cooked white beans and a small amount of grated cheese. • Top with another tortilla, dredge this one in the green sauce, and repeat the layering process. • Finish with a third tortilla, dredged in red sauce, and add the final layer of filling, beans, and a sprinkling of cheese. • Garnish the assembled enchiladas with roasted pepper strips, shredded lettuce, and a dollop of yogurt. • Sprinkle finely grated Romano or Cotija cheese over the top. • Optional: If desired, top with a fried egg (over easy) for extra richness. Patreon page for those wanting to help me make more:   / randomrecipeproject   00:00 Introduction 02:20 Green Sauce 05:58 Red Sauce 08:29 The Filling 10:53 Assembling the Enchiladas 15:29 Presentation and Tasting