Turkey Zucchini Enchiladas
- Number of Servings: 9
Ingredients
Zucchini, 2 cups shredded Garlic, 2 cloves Turkey, Ground turkey, 93% lean, 18 oz Taco Bell - Taco Seasoning Mix (1 packet), Enchilada Sauce (Old El Paso), 10 oz can Hy-vee 2% Mexican Finely Shredded Cheese, 1 cup Mama Lupe's, 7-inch Low-Carb Tortilla, 9
Spray pan with olive oil cooking spray, add garlic, turkey and zucchini. Cook until turkey is browned and zucchini is tender. Drain if necessary. Return to pan, add taco seasoning and 3/4 up of water and bring to a boil. Simmer for ten minutes.
Spray a 9x13 pan with cooking spray, pour 1/2 of enchilada sauce in bottom of pan and spread to coat.
Add 1/4 cup cheese to turkey mixture, allow to melt. Then fill each tortilla with 1/4 cup turkey mixture, roll up and place in prepared pan, seam side down. Cover with remaining enchilada sauce and cheese. Bake at 350 degrees for 15-20 minutes.
Serving Size: 1 enchilada
Number of Servings: 9
Recipe submitted by SparkPeople user EATUTTLE.
Spray a 9x13 pan with cooking spray, pour 1/2 of enchilada sauce in bottom of pan and spread to coat.
Add 1/4 cup cheese to turkey mixture, allow to melt. Then fill each tortilla with 1/4 cup turkey mixture, roll up and place in prepared pan, seam side down. Cover with remaining enchilada sauce and cheese. Bake at 350 degrees for 15-20 minutes.
Serving Size: 1 enchilada
Number of Servings: 9
Recipe submitted by SparkPeople user EATUTTLE.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 9.7 g
- Cholesterol: 48.9 mg
- Sodium: 833.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.8 g
- Protein: 19.7 g
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