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
- 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
- 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.
- 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.
Originally published as Two-Cheese Turkey Enchiladas in Light & Tasty October/November 2006, p41
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