Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
175 grams turkey, ground, extra lean1/4 onion, chopped1/4 cup light sour cream3/4 tsp dried parsley1/8 tsp dried oregano1/8 tsp black pepper3/4 tsp chili powder1/4 cup unsalted tomato sauce2 tbsp chopped green pepper1/2 tsp minced garlic2 large whole grain tortillas50 grams grated cheddar (reserve a little to sprinkle on top)1/2 cup diced tomatoes (OPTIONAL: use salsa or taco sauce instead of tomatoes)
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a small baking dish. Cover with diced tomatoes and additional Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user HAWGWILD1.
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a small baking dish. Cover with diced tomatoes and additional Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user HAWGWILD1.
Nutritional Info Amount Per Serving
- Calories: 417.9
- Total Fat: 17.4 g
- Cholesterol: 67.7 mg
- Sodium: 585.9 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 6.3 g
- Protein: 32.8 g
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