Turkey Enchiladas
- Ready In:
- 35mins
- Ingredients:
- 16
- Yields:
-
8 enchiladas
- Serves:
- 4
ingredients
- 1 lb ground turkey
- 1 medium onion, chopped (1/2 cup)
- 1⁄2 cup light sour cream
- 1 cup shredded low-fat cheddar cheese (4 ounces)
- 2 tablespoons chopped fresh parsley
- 1⁄4 teaspoon pepper
- 1⁄3 cup chopped green bell pepper
- 2⁄3 cup water
- 1 tablespoon chili powder
- 1⁄2 teaspoon dried oregano leaves
- 1⁄4 teaspoon ground cumin
- 2 whole green chilies, chopped
- 1 garlic clove, finely chopped
- 1 (15 ounce) can tomato sauce
- 8 low fat tortillas (6 inches)
- shredded cheese, sour cream, and chopped onions, if desired
directions
- Heat oven to 350 degrees.
- 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.
- 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.
- 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.
- Bake uncovered about 20 minutes or until bubbly. Garnis with shredded cheese, sour cream and chopped onions.
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