Turkey and Vegetable Baked Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 225.8
- Total Fat: 3.5 g
- Cholesterol: 24.9 mg
- Sodium: 741.3 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 5.3 g
- Protein: 17.8 g
View full nutritional breakdown of Turkey and Vegetable Baked Enchiladas calories by ingredient
Number of Servings: 12
Ingredients
-
Jennie-O Ground Turkey Breast, 20 oz
Salsa (garlic and/or fruit), 32 oz
Yellow Bell Peppers, chopped, 2.5 pepper
Onions, chopped, 1 large
Shredded Cheddar or Colby Cheese, Low Fat, 1 cup
Corn Tortillas, 12 medium (approx 6" dia)
Mangos, chopped, 1 fruit
Yellow Sweet Corn, Frozen and thawed 16 oz
Cilantro, chopped, to taste (2-4 T)
Directions
Carmelize onions and bell peppers. Mix with heated corn, cilantro, and mango and set aside.
Saute turkey, once nearly done add salsa and simmer. Mix with vegetables.
Layer a 9x13 pan with 4 of the tortillas, and spread with enchilada sauce. Add half the meat/vegetable mixture. Repeat. Layer the remaining tortillas on top and spread with more sauce. Cover with cheese and bake at 350ºF until the cheese browns.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MIESLDRU.
Saute turkey, once nearly done add salsa and simmer. Mix with vegetables.
Layer a 9x13 pan with 4 of the tortillas, and spread with enchilada sauce. Add half the meat/vegetable mixture. Repeat. Layer the remaining tortillas on top and spread with more sauce. Cover with cheese and bake at 350ºF until the cheese browns.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user MIESLDRU.