Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.


Turkey Enchiladas and sorting the post-christmas fridge.

Firstly, thank you so much to everyone for their lovely tweets, emails, comments etc... It is so lovely to know that I have a lot of support AND a lot of people who will shout at me if I don't stick to this! Also, to those also following WW or any other healthy plans; best of luck and we can totally do this!

OK, motivational speech over with, now onto my first challenge.

As part of being a blog ambassador we will be set weekly challenges, I have no idea what to expect with these but the first one seems pretty straightforward; Sort your fridge.

I started my New Year with having Tesco deliver on January 1st, I ordered lots of vegetables, fruit, lean meats and low point snacks. The fridge did still have some naughtiness in there, but the Dairy Milk was not mine! Honest! *wipes mouth suspiciously*

I officially started weight watchers on the 1st of January, as I wasn't going to be at work and would more than likely be a little hungover, I knew I would be prone to sitting on the sofa with a pile of leftover Christmas goodies for company.

So in the days leading up to the 1st I set about giving my fridge an overhaul, throwing out any food past its best and making healthy meals with the rest.

Due to the HUGE turkey we had for Christmas we had a lot of meat which needed to be used up, so I set about creating a delicious WW friendly recipe. I also had soft tortillas which needed to be used, so settled on enchiladas...

print recipe
Turkey/Chicken Enchiladas
A great, healthy way to use up leftover chicken or turkey.
  • 4 Soft Tortillas (16pp)
  • 1 carton/jar Pasatta (0pp)
  • 300g Shreaded Turkey/Chicken (12pp)
  • 1 Sachet Old El Paso Spice for Chilli (3pp)
  • 80g Half fat Mozzarella (grated)(4pp)
Shred the meat and stir in the pasatta and spice mix.Spoon the mixture onto each tortilla and roll, laying then seam side down in the bottom of an ovenproof dish. Pour the remaining sauce/meat mixture over the top of the enchiladas and top with cheese.Bake at 200C for 25-35 minutes, until the top is golden and crisp.
Total Propoints: 33 Per portion: 9

Yield: 4

If I was cooking this just for me, I would add a bucket load of peppers, onions and mushrooms but as the boyfriend doesn't eat vegetables I would serve with a salad or roast the vegetables separately.

This is a very adaptable recipe, so you can stuff them with just about anything! You could even go without the cheese if you wanted to save a few more PP. We prefer the Old El Paso Chilli seasoning mix, it is smokey and subtly spicy without being overpowering, you could use your own spices if you prefer but I highly recommend this one.

These are also lovely the next day warmed up for lunch.

Did you do anything healthy with your leftovers? Feel free to share your tips/recipes/posts below.