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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 403.3
  • Total Fat: 12.5 g
  • Cholesterol: 66.1 mg
  • Sodium: 1,271.1 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 11.3 g
  • Protein: 30.4 g

View full nutritional breakdown of Turkey, Bean & Cheese Enchiladas calories by ingredient
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Turkey, Bean & Cheese Enchiladas

Submitted by: LYNAT529

Introduction

Serves 6. Similar to many of the ground turkey enchiladas, but I used low cal corn tortillas and added beans to the filling. Even my picky teens liked it! (The nutritional info shows 6 corn tortillas, but I used 12 small, 25 calorie each.) Serves 6. Similar to many of the ground turkey enchiladas, but I used low cal corn tortillas and added beans to the filling. Even my picky teens liked it! (The nutritional info shows 6 corn tortillas, but I used 12 small, 25 calorie each.)
Number of Servings: 6

Ingredients

    Ground Turkey, 1 lb )
    Onions, raw, 1/2 cup, chopped
    *Beans, Bush's Baked Beans, 1 can
    *Bush's Pinto Beans, 1 can)
    Chili powder, 1 tbsp
    *Ground Cumin, 1 tsp
    Oregano, ground, 1/2 tsp
    Salt, 1/2 tsp
    *Kraft Shredded 2% Mexican Four Cheese blend, 1 cup
    La Victoria Green Enchilada Sauce, 1.0 cup
    Water, tap, 2 cup
    Corn Tortillas, 12 tortilla, small (25 calorie each)

Directions

Brown ground turkey in large skillet. Add onions and cook until tender. Add 2 cans of bean. I used one can of black beans and one can of pinto, but use whatever you have. Add chili powder, cumin, mexican oregano and salt. Add water and let simmer until water is cooked down to almost gone. Sprinkle 1/2 cheese over the pass and fold into the mixure. Remove from heat. Heat corn tortillas in microwave until soft. Dip, one at a time in enchilada sauce. Fill tortilla with about 1/2 cup of the turkey & bean mixture. I actually use the pan I'm going to cook them in to fill them. That way the extra sauce in in the bottom of the pan and I don't waste any! Roll the enchilada and lay in pan with overlapping side down. Sprinkle with cheese. Cover and bake in oven at 350 degrees for about 25 minutes (until bubbly) Serve with a green salad for a filling meal.

Number of Servings: 6

Recipe submitted by SparkPeople user LYNAT529.






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