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Turkey Enchiladas

 

18

Yield

4

servings

Prep

10

min

Cook

8

hrs

Ready

8

hrs

Trans-fat Free, High Fiber
 

Ingredients

10 ounces enchilada sauce
canned
15.5 ounces red kidney beans
dark, canned
8 each corn tortillas (6-inch)
6 inches each
*
1 cup turkey
cooked, shredded
*
1 cup cheese
taco flavored, shredded

Directions

Place foil handles in Crock-Pot.

Place 1 corn tortilla in bottom of Crock-Pot.

Spoon small amount of enchilada sauce, beans, turkey and cheese over tortilla .

Continue layering process until tortillas are gone.

Make sure that last lay er is the cheese layer.

Cook on Low 6 to 8 hours or on High 3 to 4 hours.

Pull out by foil handles and slice into pie shaped wedges for serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 22440% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 713mg 30%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 32%
Sugars g
Protein 27g
Vitamin A 14% Vitamin C 4%
Calcium 24% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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