SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 339.7
  • Total Fat: 10.1 g
  • Cholesterol: 49.7 mg
  • Sodium: 1,187.5 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 28.5 g

View full nutritional breakdown of Turkey Enchiladas calories by ingredient
Report Inappropriate Recipe

Turkey Enchiladas

Submitted by: RD03875

Introduction

The sodium may be high in the nutrition information but if you use common sense and knowledge when selecting the ingredients, the numbers don't have to be this high. The items I used were NOT in the Spark data base, so I had to select what was there. The sodium may be high in the nutrition information but if you use common sense and knowledge when selecting the ingredients, the numbers don't have to be this high. The items I used were NOT in the Spark data base, so I had to select what was there.
Number of Servings: 8

Ingredients

    3 cups Turkey meat chopped or diced (mostly white meat)
    1 cup low sodium Chicken Broth (I used my home made, sodium free broth)
    1 cup COOKED Brown Rice
    2 plum tomatoes chopped
    1 medium Onion chopped
    1/2 cup canned Green Chili Peppers
    1/2 cup reduced fat Sour Cream
    1/4 cup sliced Black Olives (there was no selection for chopped black olives, I RINSED mine)
    1/4 cup Cilantro
    1 tsp Cumin
    8 whole wheat Tortillas (there was no selection for the no salt tortillas I used)
    1 28 oz can Enchilada Sauce (I used home made salt free sauce)
    2 cups low fat Mexican blend cheese (I used fat free cheese)

Directions

Add first 10 ingredients to a large sauce pan.
Bring to a boil, reduce heat, simmer uncovered for 20 minutes. Remove from heat.

Place 1/2 cup turkey in the center of each tortilla, top with 1 TBS cheese, then 1 TBS enchilada cause. Roll up and place seam side donw in sprayed 13 x 9 baking dish.
Repeat with remaining mixture and tortillas. Pour remaining sauce over tortillas in pan, top with cheese

Cover and bake at 350 for 30 minutes. Uncover and bake for 8-10 minutes.

Serving size is 1 enchilada. USE COMMON SENSE

Number of Servings: 8

Recipe submitted by SparkPeople user RD03875.






Great Stories from around the Web


Rate This Recipe