Two-Cheese Turkey Enchiladas Recipe

Nutrition Facts

  • One serving:
  • 1 enchilada
  • Calories:
  • 329
  • Fat:
  • 9 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 49 mg
  • Sodium:
  • 776 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 5 g
  • Protein:
  • 24 g
  • Diabetic Exchange:
  • 2 starch, 2 very lean meat, 2 vegetable, 1-1/2 fat.


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Two-Cheese Turkey Enchiladas

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Sour cream and cream cheese create a creamy filling for these yummy turkey enchiladas. The entree is always a huge hit with my family. –Shelly Platten of Amherst, Wisconsin

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 25 min. Bake: 20 min.

Ingredients:

  • 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 mixing 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. x 2-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. Yield: 8 servings.


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