Help, please. I'm making enchiladas (more)

[cath-in-v]

as part of my freezer mission (post 3290), and made the filling and sauce last night. I subbed the ground beef with ground turkey, and added some black beans, corn and grated carrot to make it a bit healthier and interesting. I'm going to assemble them this evening, but thought I'd have a 'test' for lunch. The meat mixture is a bit dry, due to the absence of beef fat, and addition of veggies. I need to 'wet' the mixture, before assembling.

Any suggestions on what to add, to help bind the filling?

Thanks

 

[karen]

Some lite jack cheese would be nice. (nt)

 

[skyastara]

I second the cheese, but I'd use sharp cheddar.

 

[lisainla]

In addition to cheese (I'm a chaddar girl), you can stir some of the sauce into the filling to bind.

 

[lisainla]

chEddar smileys/smile.gif You could also try stirring in a bit of lite sour cream or cream cheese/neufchatel.

 

[bvlaurence]

Tomatoes?

 

[cheezz]

hmmm... how about adding some grated zucchini - that would provide moisture.

 

[cath-in-v]

Thanks! given that I'm freezing it, a bit of cheese (part skim mozzarella) it was.(nt)

 

[mistral]

my suggestion: take some broth. . .

or boullion cube/powder/paste and mix up a cup or so of it, thicken with some cornstarch and mix it into your filling to moisten as desired.

An alternative would be to use canned commercial gravy, but I don't really recommend that solution!