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Turkey Enchiladas

Makes: 8  servings Prep 20 mins Bake 1 hr
Turkey Enchiladas

Ingredients

  • 2 - 2 1/2 cups  shredded, cooked turkey
  • 1 14 1/2ounce can no-salt diced tomatoes
  • 1 15 ounce can black beans, rinsed
  • 1 1/2 cups  bottled salsa
  • 3/4 cup  shredded Colby Jack and Monterey Jack cheese (3 oz. total)
  • 1/2 cup  light sour cream
  • 3 scallions, sliced
  • 1/4 cup  chopped fresh cilantro
  • 1 teaspoon  ground cumin
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground black pepper
  • 8 7 - 8 inches  whole-wheat or regular flour tortillas
  • 1 teaspoon  bottled hot pepper sauce

Directions

1. Heat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 cup salsa, 1/2 cup cheese, sour cream, scallions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll tortillas around filling. Place, seam sides down to hold tortillas together, in prepared dish; set aside.

2. For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with additional cilantro and scallions. Serves 8.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)305,
  • Fat, total(g)26,
  • chol.(mg)40,
  • sat. fat(g)5,
  • carb.(g)29,
  • fiber(g)14,
  • pro.(g)26,
  • sodium(mg)871,
  • Percent Daily Values are based on a 2,000 calorie diet