Left Over Turkey Sour Cream Enchilladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Pckg (24) Whole-Wheat Low Carb Flour Tortillas1 Lb Shredded Turkey (Dark and White meet, No Skin, No Fat)Lawry's Taco SeasoningPam Cooking Spray1/4-1/2 C diced Onion (I like white & Green Onion)1 (16 Oz) Fat Free Sour Cream1 Can Cream Celery Soup1/4 Can Fat Free Milk1 Sm can Green Chili's1 C. Low Skim Mozzarella Chease1 Small Can Sliced Olives
Shred Turkey ahead of time. Place in skillet and add Lawry's Taco seasoning as prepared.
Heat oven to 350.
Spray small frying pan. Over medium heat sautee white and green onion.
In a medium mixing bowl mix fat free sour cream, cream of celery soup, milk and green chili's. Add Sauteed onions. Mix well.
In a 8x10 baking dish begin placing one tortilla in at a time. Place a tablespoon or so of mix across middle. Add a good pinch of turkey across middle of that. Roll and push to side. Repeat until all flour tortillas are filled and rolled.
Place remaing mix across top, thinly. Sprinkle with cheese and olives. You can sprinkly green onions too.
Cover with foil bake 20 minutes. Remove foil turn oven to broil and bake additional 10 minutes.
Remove from oven, cool for 10 minutes. Use spatula to part enchilladas and serve.
We like spanish rice as a side dish.
Serving Size: Makes 24 Rolled Enchilladas. I like 2 and 1/2 Enchilladas
Number of Servings: 10
Recipe submitted by SparkPeople user 3LILBIRDS1.
Heat oven to 350.
Spray small frying pan. Over medium heat sautee white and green onion.
In a medium mixing bowl mix fat free sour cream, cream of celery soup, milk and green chili's. Add Sauteed onions. Mix well.
In a 8x10 baking dish begin placing one tortilla in at a time. Place a tablespoon or so of mix across middle. Add a good pinch of turkey across middle of that. Roll and push to side. Repeat until all flour tortillas are filled and rolled.
Place remaing mix across top, thinly. Sprinkle with cheese and olives. You can sprinkly green onions too.
Cover with foil bake 20 minutes. Remove foil turn oven to broil and bake additional 10 minutes.
Remove from oven, cool for 10 minutes. Use spatula to part enchilladas and serve.
We like spanish rice as a side dish.
Serving Size: Makes 24 Rolled Enchilladas. I like 2 and 1/2 Enchilladas
Number of Servings: 10
Recipe submitted by SparkPeople user 3LILBIRDS1.
Nutritional Info Amount Per Serving
- Calories: 353.4
- Total Fat: 16.4 g
- Cholesterol: 35.7 mg
- Sodium: 1,281.5 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 17.3 g
- Protein: 19.7 g
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