Two Cheese Turkey Enchilladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 423.9
- Total Fat: 14.2 g
- Cholesterol: 80.0 mg
- Sodium: 1,387.4 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 6.4 g
- Protein: 28.3 g
View full nutritional breakdown of Two Cheese Turkey Enchilladas calories by ingredient
Introduction
A very tasty Taste of Home Recipe. The book says this is 8 servings, but I can never fit 8 tortillas in the casserole bowl. You can also use less cheese for even fewer calories. A very tasty Taste of Home Recipe. The book says this is 8 servings, but I can never fit 8 tortillas in the casserole bowl. You can also use less cheese for even fewer calories.Number of Servings: 6
Ingredients
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1 pound extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 ounces) crushed tomatoes, divided
1 package (8 ounces) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 ounces) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
Directions
Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Serving Size: 1 enchilada
Number of Servings: 6
Recipe submitted by SparkPeople user LEXJAMI1979.
In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Serving Size: 1 enchilada
Number of Servings: 6
Recipe submitted by SparkPeople user LEXJAMI1979.