Taylor Easy Turkey Enchiladas
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 328.0
- Total Fat: 12.3 g
- Cholesterol: 40.0 mg
- Sodium: 1,129.5 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.6 g
- Protein: 18.6 g
View full nutritional breakdown of Taylor Easy Turkey Enchiladas calories by ingredient
Introduction
Fast, Easy and Fabulous recipe Fast, Easy and Fabulous recipeNumber of Servings: 16
Ingredients
-
1 pound Lean Ground Turkey
8tsp Taco Seasoning
4c Kraft 2% Mexican Cheese Blend
2c Old El Paso Refried Beans
40oz Enchilada Sauce
16 Flour Tortillas, soft taco size
Non Stick spray
Directions
Brown ground turkey
Drain and rinse if necessary
Add Taco Seasoning (following directions on back of package)
While the turkey simmers in the seasoning open the can of refried beans, place in microwave safe bowl, cover with paper towel and heat in microwave for approx. 1 minute. Stir well after heating.
Open cans of Enchilada Sauce.
Place mexican cheese in bowl for easy access during preparation.
Place tortilla's on a plate (8 at a time) placing several damp paper towels in between the tortillas and covering the top to prevent them from drying out. Heat in microwave for 30 seconds or until pliable.
Spray baking dishes with non stick spray. Set all ingredients out near the dish forming an assembly line. (I like to get the aluminum lasagna pans from the store and fix two pans. I will use one pan for dinner that night and freeze the other for another night.)
Place approx 1/3 c enchilada sauce in bottom of pan (enough to cover).
Fill each tortilla with approx. beans, turkey and cheese. (Amounts are really dependent on how much you like to eat of each. Mine usually works out so that I use all my ingredients by the end.)
Roll tightly (no need to roll ends in) and place in pan with the seam side down.
Repeat with remaining tortilla shells.
Pour remaining amount of sauce over enchiladas and top with remaining cheese.
Bake in oven at 350 for approximately 30-40 minutes or until cheese melts and is bubbly.
Makes 16 enchiladas.
Number of Servings: 16
Recipe submitted by SparkPeople user LTAYLOR9597.
Drain and rinse if necessary
Add Taco Seasoning (following directions on back of package)
While the turkey simmers in the seasoning open the can of refried beans, place in microwave safe bowl, cover with paper towel and heat in microwave for approx. 1 minute. Stir well after heating.
Open cans of Enchilada Sauce.
Place mexican cheese in bowl for easy access during preparation.
Place tortilla's on a plate (8 at a time) placing several damp paper towels in between the tortillas and covering the top to prevent them from drying out. Heat in microwave for 30 seconds or until pliable.
Spray baking dishes with non stick spray. Set all ingredients out near the dish forming an assembly line. (I like to get the aluminum lasagna pans from the store and fix two pans. I will use one pan for dinner that night and freeze the other for another night.)
Place approx 1/3 c enchilada sauce in bottom of pan (enough to cover).
Fill each tortilla with approx. beans, turkey and cheese. (Amounts are really dependent on how much you like to eat of each. Mine usually works out so that I use all my ingredients by the end.)
Roll tightly (no need to roll ends in) and place in pan with the seam side down.
Repeat with remaining tortilla shells.
Pour remaining amount of sauce over enchiladas and top with remaining cheese.
Bake in oven at 350 for approximately 30-40 minutes or until cheese melts and is bubbly.
Makes 16 enchiladas.
Number of Servings: 16
Recipe submitted by SparkPeople user LTAYLOR9597.