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Two-Cheese Turkey Enchiladas

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

8 ServingsPrep: 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 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. baking dish coated with cooking spray.

2 of 2

Two-Cheese Turkey Enchiladas (continued)

Directions (continued)

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.

Nutrition Facts: 1 enchilada equals 329 calories, 9 g fat (5 g saturated fat), 49 mg cholesterol, 776 mg sodium, 39 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.