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Turkey Enchiladas

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Submitted by Camille

YIELD

4 servings

PREP

10 min

COOK

8 hrs

READY

8 hrs

Ingredients

10 289
OUNCES ML/G ENCHILADA SAUCE
canned
15.5 448
OUNCES ML/G RED KIDNEY BEANS
dark, canned
8 8
EACH EACH CORN TORTILLAS (6-INCH)
6 inches each *
1 237
CUP ML TURKEY
cooked, shredded *
1 237
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 224 40% 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?
Trans-fat Free, High Fiber
 
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