Kitchen Adventures


It’s surely known that Marc is the cook in this family.  I am not quite there yet, but I’m trying to learn.  As Marc has the beginnings of a cold, I decided to be in charge of dinner tonight!  We’ve been trying out recipes from, in accordance with our weight loss plan.  Tonight’s delicious dish, prepared by me (and sous-chefed by Marc) was Turkey Enchilada Pie.  In case you’re interested, here’s the recipe:

Turkey Enchilada Pie -- it's a Weight Watchers Recipe

Turkey Enchilada Pie -- it's a Weight Watchers Recipe

Turkey Enchilada Pie

1 spray(s) cooking spray
3/4 pound(s) lean ground turkey
1 medium onion(s), chopped
1 tsp chili powder
3 tbsp all-purpose flour
1 cup(s) fat-free skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 tsp ground cumin
3 large burrito-size wheat flour tortilla(s)
3 cup(s) tomato(es), chopped
10 tbsp low-fat shredded cheddar cheese


  • Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
  • Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
  • Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
  • Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
  • Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

As you can see from the recipe, this has involved me making my first (low-fat….) bechamel sauce.  Marc is definitely the king of the bechamel sauce, so he walked me through it, but I did it…I whisked the hell out of that milky business.

The final result is so-so.  It’s pretty good because it is crazy spicy.  However, I’d definitely bake it longer than the suggested, especially if you want it piping hot.  I also didn’t do a third layer—just two.  I would make it again, but it’s probably not the BEST recipe I’ve ever made.  It’s really reminiscent of something that I have made before (called Kings Ranch Chicken), but it’s only 4 points, so that’s the definite plus!

One Response to “Kitchen Adventures”

  1. I think I would grab a glass of hmmm….. Perhaps Pinot Noir with this dish, maybe a Riesling.

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