“From the Betty Crocker Cookbook”
READY IN:
35mins
SERVES:
4
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Cook turkey in 10-inch skillet over medium heat 8 to 10 minutes, stirring occarionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.
  3. Heat bell pepper, water, chili powder, oregano, cumin, chilis, garlic, and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches.
  4. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortialla around filling. Place in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
  5. Bake uncovered about 20 minutes or until bubbly. Garnis with shredded cheese, sour cream and chopped onions.

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