Better-than-Ever Turkey Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 lb. Extra-lean ground beef1/2 cup Chopped green peppers1/2 cup Chopped red peppers1-1/2 cups Salsa, divided1 cup shredded Sharp Cheddar Cheese, divided2 tbsp. Light Zesty Italian Dressing8 Corn tortillas (6 inch)2 tbsp. Chopped fresh cilantro
HEAT oven to 400°F.
BROWN meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.
SPREAD 1/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 20 sec. or just until warmed. Spoon 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, over salsa in dish. Repeat. Top with remaining salsa; cover.
BAKE 20 min. or until heated through. Top with remaining cheese. Bake, uncovered, 2 to 3 min. or until melted. Top with cilantro.
Serving Size: makes 8 Enchiladas
BROWN meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.
SPREAD 1/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave on HIGH 20 sec. or just until warmed. Spoon 1/3 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, over salsa in dish. Repeat. Top with remaining salsa; cover.
BAKE 20 min. or until heated through. Top with remaining cheese. Bake, uncovered, 2 to 3 min. or until melted. Top with cilantro.
Serving Size: makes 8 Enchiladas
Nutritional Info Amount Per Serving
- Calories: 189.8
- Total Fat: 7.6 g
- Cholesterol: 40.1 mg
- Sodium: 348.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.7 g
- Protein: 14.6 g
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