Paula Deen’s Dinner Recipe of Enchiladas with Red Chili Gravy Made Healthy

Updated with New (2022) WW Program Points.

Sometimes you just need a good Mexican comfort food for dinner.  And there’s nothing better to serve up than Paula Deen’s dinner recipe of Enchiladas with Red Chili Gravy – but made healthy!

These delicious healthy enchiladas are loaded with delicious ground turkey breast and 2 different cheeses then drowned in fantastic red enchilada “gravy” and a smoky Adobo sauce.

In Paula Deen’s Enchiladas with Beefy Red Chile Gravy original recipe, she uses ground beef, oil, sharp shredded full fat cheese and corn tortillas. Making this original Enchilada recipe by Paula Deen will have you using 36 Points per serving.  Yikes!  See how low I got the WW Personal Points down below.

But here’s the way to make this healthy Enchilada dinner healthy while salvaging all those delicious Mexican flavors.

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Chipolte Chili Peppers Adobo Sauce

Paula Deen’s Dinner Recipe of Enchiladas with Red Chili Gravy – Made Healthy

4 Ounces Chipolte Chili Peppers Adobo Sauce

1/2 Cup of Red Fat Free Enchilada Sauce

2 Pounds Ground Turkey Breast

2 Tablespoons Land O’ Lakes Light Whipped Butter

3 Tablespoons White Flour

32 Ounces Fat Free Chicken Broth

2 Teaspoons Each Ground Cumin + Garlic Powder

12 Reduced Fat Corn Tortillas

3 Cups Kraft Fat Free Shredded Cheddar Cheese

1/2 Cup Kraft Fat Free Shredded Mozzarella Cheese

1/2 Onion, Chopped

10 Ounce Can of Rotel Diced Tomatoes, Drained

Vegetable Cooking Spray

Fresh Cilantro or Parsley, Optional

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DIRECTIONS:

1. Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add turkey and cook until browned. Drain and put ground turkey into a bowl. Put the chipolte peppers in a food processor and process until smooth. Set aside 4 ounces. Refrigerate leftover sauce.
2. Using the same skillet, add whipped butter and melt over medium heat. Whisk in flour, stirring until it’s lightly browned. Add broth. Whisk in 4 ounces of pureed chilies, enchilada sauce, cumin and garlic powder. Stir in turkey and bring to a boil. Reduce heat. Simmer until sauce is thickened – about 20 minutes.
3. Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.
4. Place 1 tortilla in gravy mixture to coat; let stand for 30 seconds so it softens. Remove tortilla from gravy and spoon 2 tablespoons of shredded cheese down the center of tortilla. Sprinkle 1 teaspoon of onion on top of the cheese. Roll up and place seam side down in baking dish. Repeat procedure with remaining tortillas. When they are in the pan, pour the remaining gravy mixture onto the tortillas and sprinkle with remaining cheese and onion. Add drained diced tomatoes on top. Then top with 1/2 cup shredded Fat Free Mozzarella Cheese.
5. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving. Garnish with parsley if using. This makes 6 Servings with 2 Enchiladas as 1 Serving.  On the WW Program, each serving will be 6 Points.

RELATED:  Paula Deen’s Comfort Food Recipes Made Healthy for Weight Watchers (WW)

So now you see that you can enjoy a healthy version of Paula Deen’s Dinner Recipe of Enchiladas with Red Chili Gravy for 6 Points per serving.  That’s a long way from the original version of 36 Points per serving. Enjoy!