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Post Thanksgiving Enchiladas

 

56

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

Filling
1 ½ cups turkey
cooked, diced
*
¼ cup scallions, spring or green onions
chopped
1 cup monterey jack cheese
shredded
4 ounces green chili peppers
dried
¾ cup sour cream
or plain yogurt
Sauce
2 tablespoons vegetable oil
½ cup onions
chopped
1 clove garlic
minced
2 teaspoons chili powder
cup tomato sauce
½ cup chicken broth
1 teaspoon cumin
¼ teaspoon salt
if desired
8 each corn tortillas (6-inch)
*
1 x vegetable oil
*
1 x cheese
extra
*
1 x avocados
for garnish
*

Directions

In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt - set aside.

In a skillet or sauce pan, sauté the onion in the oil until barely softened. Stir in garlic.

Cook for one minute.

Add chili powder, tomato sauce, broth, cumin and salt.

Bring to a boil, stirring.

Remove from heat.

Fry tortillas in oil but just until soft-not crisp.

Dip in the sauce.

Smooth some filling on each tortilla and roll up.

Place seam side down in a baking dish .

Repeat with remaining tortillas.

Spoon remaining sauce over, sprinkle with extra cheese.

Heat at 375℉ (190℃) F for 10 to 15 minutes.

Garnish with avocado and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 29975% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 449mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 21g
Vitamin A 21% Vitamin C 25%
Calcium 29% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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