Taylor Easy Turkey Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pound Lean Ground Turkey8tsp Taco Seasoning4c Kraft 2% Mexican Cheese Blend2c Old El Paso Refried Beans40oz Enchilada Sauce16 Flour Tortillas, soft taco sizeNon Stick spray
Brown ground turkey
Drain and rinse if necessary
Add Taco Seasoning (following directions on back of package)
While the turkey simmers in the seasoning open the can of refried beans, place in microwave safe bowl, cover with paper towel and heat in microwave for approx. 1 minute. Stir well after heating.
Open cans of Enchilada Sauce.
Place mexican cheese in bowl for easy access during preparation.
Place tortilla's on a plate (8 at a time) placing several damp paper towels in between the tortillas and covering the top to prevent them from drying out. Heat in microwave for 30 seconds or until pliable.
Spray baking dishes with non stick spray. Set all ingredients out near the dish forming an assembly line. (I like to get the aluminum lasagna pans from the store and fix two pans. I will use one pan for dinner that night and freeze the other for another night.)
Place approx 1/3 c enchilada sauce in bottom of pan (enough to cover).
Fill each tortilla with approx. beans, turkey and cheese. (Amounts are really dependent on how much you like to eat of each. Mine usually works out so that I use all my ingredients by the end.)
Roll tightly (no need to roll ends in) and place in pan with the seam side down.
Repeat with remaining tortilla shells.
Pour remaining amount of sauce over enchiladas and top with remaining cheese.
Bake in oven at 350 for approximately 30-40 minutes or until cheese melts and is bubbly.
Makes 16 enchiladas.
Number of Servings: 16
Recipe submitted by SparkPeople user LTAYLOR9597.
Drain and rinse if necessary
Add Taco Seasoning (following directions on back of package)
While the turkey simmers in the seasoning open the can of refried beans, place in microwave safe bowl, cover with paper towel and heat in microwave for approx. 1 minute. Stir well after heating.
Open cans of Enchilada Sauce.
Place mexican cheese in bowl for easy access during preparation.
Place tortilla's on a plate (8 at a time) placing several damp paper towels in between the tortillas and covering the top to prevent them from drying out. Heat in microwave for 30 seconds or until pliable.
Spray baking dishes with non stick spray. Set all ingredients out near the dish forming an assembly line. (I like to get the aluminum lasagna pans from the store and fix two pans. I will use one pan for dinner that night and freeze the other for another night.)
Place approx 1/3 c enchilada sauce in bottom of pan (enough to cover).
Fill each tortilla with approx. beans, turkey and cheese. (Amounts are really dependent on how much you like to eat of each. Mine usually works out so that I use all my ingredients by the end.)
Roll tightly (no need to roll ends in) and place in pan with the seam side down.
Repeat with remaining tortilla shells.
Pour remaining amount of sauce over enchiladas and top with remaining cheese.
Bake in oven at 350 for approximately 30-40 minutes or until cheese melts and is bubbly.
Makes 16 enchiladas.
Number of Servings: 16
Recipe submitted by SparkPeople user LTAYLOR9597.
Nutritional Info Amount Per Serving
- Calories: 328.0
- Total Fat: 12.3 g
- Cholesterol: 40.0 mg
- Sodium: 1,129.5 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.6 g
- Protein: 18.6 g
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