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Turkey Enchiladas

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

8 hrs

Ready

8 hrs
Trans-fat Free, High Fiber

Ingredients

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

Amount Measure Ingredient Features
289 ml/g enchilada sauce
canned
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448 ml/g red kidney beans
dark, canned
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8 each corn tortillas (6-inch)
6 inches each
* Camera
237 ml turkey
cooked, shredded
* Camera
237 ml cheese
taco flavored, shredded
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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 22440% 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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