Turkey Enchiladas

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 169.5

Total Fat: 4.6 g
Cholesterol: 17.9 mg
Sodium: 265.5 mg
Total Carbs: 22.2 g
Dietary Fiber: 3.3 g
Protein: 10.6 g

View full nutritional breakdown of Turkey Enchiladas calories by ingredient

Introduction

This is a recipe that I found in a magazine and adapted to be lower-calorie. I cut the meat with black beans (you can actually eliminate the meat and only use beans--it's still delicious), and used nonfat yogurt instead of sour cream.

This is a recipe that I found in a magazine and adapted to be lower-calorie. I cut the meat with black beans (you can actually eliminate the meat and only use beans--it's still delicious), and used nonfat yogurt instead of sour cream.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1/2 package 93% lean ground turkey, browned

3/4 cup canned black beans

1 can (8 3/4 oz.) no salt added corn (drained)

8 oz. fat-free yogurt

1 1/2 c. shredded reduced-fat Mexican cheese blend

2 T. chopped fresh cilantro

12 6-inch corn tortillas

1 can (10-oz.) enchilada sauce (green or red--they're both great)

1 c. mild salsa

Directions

1) Preheat oven to 400 degrees F. Spray 13"X9" baking dish with nonstick cooking spray.

2) In large bowl, combine turkey, corn, yogurt, half of cheese, and half of cilantro. Stack 5 tortillas on damp paper towel on microwave-safe dish; top with another damp paper towel. Microwave on High 30 seconds to soften. repeat as needed.

3) Place about 1/3 cup turkey mixture on each tortilla and roll up tightly. Arrange in prepared baking dish, seam side down. repeat with remaining tortillas and filling.

4) Pour enchilada sauce over the enchladas. Top with remaining cheese and bake 15 to 20 minutes or until cheese melts and enchiladas are heated through. Sprinkle with remaining cilantro.

Number of Servings: 12

Recipe submitted by SparkPeople user WESTERN_RIDER.