Turkey & Corn Enchiladas

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 265.5
  • Total Fat: 10.4 g
  • Cholesterol: 25.8 mg
  • Sodium: 805.3 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 22.2 g

View full nutritional breakdown of Turkey & Corn Enchiladas calories by ingredient
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Great Dish to FREEZE Great Dish to FREEZE
Number of Servings: 9


    1 lb. Lean Ground Turkey
    1 Onion, diced
    2 tsp minced garlic
    1 C Nonfat Sour Cream
    1 (15 oz) Can Diced Tomatoes, drained
    1 (7oz.) Can Diced Mild Green Chiles
    8 5-inch Corn tortillas
    2 C Enchilada Sauce
    2 C Shredded Low Fat Cheese
    3 Scallions, diced


Cook the ground turkey, then set aside. In a large bowl, combine the onions, garlic, sour cream, tomatoes, ricotta chese and green chilies and stir until incorporated. Set aside.

Spread 1 cup of the enchilada sauce in the bottom of the prepared baking dish. Arrange 4 corn tortillas on top of the sauce. Spread half of the ground turkey over the tortillas. Top with more tortillas. Spread the remaining enchilada sauce, shredded cheese, and scallions.

Pre-heat oven to 350. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more until cheese is melted and bubbly.

TO FREEZE: Prepare, but do not bake! Cover with plastic wrap and heavy-duty aluminum foil. Label, date and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

Number of Servings: 9

Recipe submitted by SparkPeople user LANDMOM.

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