Chicken Enchilada's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb. lean ground turkey5 tbs. or half a shallot (an onion can be substituted)1 clove garlic (minced)1 can of tomato sauce1 can Red kidney beans drained and rinsed1.5 tsp chili powder12 small Whole wheat tortillas2/3 cup Shredded cheddar cheese
in a small pot combine ground turkey, shallots and garlic** and cook until turkey is no longer pink. Drain fat.
Add kidney beans, tomato sauce and chili powder and simmer for 10 minutes
Fill each tortilla shell with a generous helping of turkey mixture. Sprinkle a small amount of cheese onto mixture and roll, placing each enchilada seam side down in a shallow baking dish.
Continue until dish is full
Sprinkle any remaining cheese on top of enchiladas and bake for 10-15 minutes at 375 F or until cheese is melted and tortillas are beginning to brown on the edges.
Serve with sour cream or plain yogurt and salsa.
**can add more veggies or spices to mixture as desired
makes 6 servings of 2 each
Number of Servings: 6
Recipe submitted by SparkPeople user SPADART.
Add kidney beans, tomato sauce and chili powder and simmer for 10 minutes
Fill each tortilla shell with a generous helping of turkey mixture. Sprinkle a small amount of cheese onto mixture and roll, placing each enchilada seam side down in a shallow baking dish.
Continue until dish is full
Sprinkle any remaining cheese on top of enchiladas and bake for 10-15 minutes at 375 F or until cheese is melted and tortillas are beginning to brown on the edges.
Serve with sour cream or plain yogurt and salsa.
**can add more veggies or spices to mixture as desired
makes 6 servings of 2 each
Number of Servings: 6
Recipe submitted by SparkPeople user SPADART.
Nutritional Info Amount Per Serving
- Calories: 339.6
- Total Fat: 12.5 g
- Cholesterol: 68.2 mg
- Sodium: 1,064.3 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 8.2 g
- Protein: 25.6 g
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