Monday, May 14, 2012

Turkey Enchiladas

A couple of years ago, my good friend Anne introduced me to an amazing and healthy Enchilada recipe.  I am continually adding new ingredients and tweaking the recipe and they always turn out muy delicioso! It has become a staple amoung family and friends and is a great caserole dish for a big group of people or just two :)

1 pack ground turkey (1.5lbs)
Taco seasoning
1 small jar of salsa (suggest pace picante chunky salsa - mild)
1 cup frozen corn - partially thawed
1 small can diced jalapenos
1/2 red pepper
16 oz low fat sour cream
1 can cream of chicken soup - fat free
1 can Enchilada sauce (green)
1 + cup mexican shredded cheese
8-12 tortillas (whole wheat)

- Cook ground turkey + taco seasoning over medium heat. When turkey meat is browned, mix in frozen corn, diced jalapenos, red pepper and salsa with prepared taco meat. Pour 1/2 can enchilada sauce in the bottom of a 9 x 13 inch baking pan.

- Fill a tortilla with taco mixture and roll tortilla, lining them side by side in baking dish. There is usually enough filling to make 8-12 tortillas depending on the size of tortilla using.
- Mix 8 oz sour cream with 1/2 to whole can of cream of chicken soup. Spread on top of tortillas. Pour remaining amount of enchilada sauce on top

- Sprinkle desired amount of cheese on top and bake on 400 for approximately 45 minutes. Let sit for 5-10 minutes before serving.

These are great the day you make them and also for left overs. I have frozen them as well in 1-serving size containers and reheated for meals at work and they still taste fabuloso!

1 comment:

  1. We loooooove these Bridget. Thanks for posting.