Turkey Enchiladas

Name: Turkey Enchiladas Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: Saute mushrooms onions celery and garlic till veggies are soft. Add diced turkey breast great northern (white) beans and half a jalapeno that has been seeded and chopped. Cook until heated through.; Melt butter in a sauce pan add onion and other half of the jalapeno stir and simmer for about one minute. Add flour and chicken broth stirring till well blended. Add nutritional yeast cumin and cayenne pepper. Mix well stirring frequently until mixture starts to thicken.; Spoon one tablespoon of refried beans on tortilla spoon in two tablespoons of meat mixture and top with a few sliced black olives. Tuck sides in and roll into form. Place seam side down in a greased 9x13 pan. Pour sauce over all of the enchiladas and sprinkle cheese over top.

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 10

Ingredients

Saute mushrooms, onions, celery and garlic till veggies are soft. Add diced turkey breast, great northern (white) beans, and half a jalapeno that has been seeded and chopped. Cook until heated through.Melt butter in a sauce pan, add onion and other half of the jalapeno, stir and simmer for about one minute. Add flour and chicken broth, stirring till well blended. Add nutritional yeast, cumin and cayenne pepper. Mix well, stirring frequently until mixture starts to thicken. Spoon one tablespoon of refried beans on tortilla, spoon in two tablespoons of meat mixture and top with a few sliced black olives. Tuck sides in and roll into form. Place seam side down in a greased 9x13 pan. Pour sauce over all of the enchiladas and sprinkle cheese over top.

Directions

Bake at 350 for about 20 minutes.

Serving Size: Makes ten

Number of Servings: 10

Recipe submitted by SparkPeople user GRACEKRIS.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 319.4
Total Fat: 8.7 g
Cholesterol: 12.8 mg
Sodium: 943.3 mg
Total Carbs: 46.1 g
Dietary Fiber: 5.4 g
Protein: 15.6 g

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