Easy Turkey Enchiladas
Region/Country: Mexico
Ingredients:
1 package Turkey Breast Cutlets, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 cup light sour cream
1 cup light ranch dressing
10 large (8-inch) flour tortillas
1 cup (8 ounce) shredded Monterey Jack cheese
2 cups bottled salsa
2 medium tomatoes, seeded and diced
2 green onions, chopped, optional
How to prepare this recipe:
Preheat oven to 375°F. Heat oil in a large nonstick skillet over medium-high heat. Cook turkey, stirring constantly until no longer pink, about 10 minutes. In a small bowl, mix sour cream and ranch dressing. In a medium bowl, combine 1 cup sour cream mixture and turkey. Divide turkey mixture, cheese and salsa evenly over tortillas. Roll up and place seam-side down in a greased 9 x 11-inch baking pan. Bake, uncovered, for 25 to 30 minutes. Top with tomato, green onion and any remaining salsa and/or sour cream mixture.
Servings: 5
Preparation Time:
00:10
Total Time: 01:00
Recipe Nutrition Facts
Serving size: 17.8oz/505g
Calories per serving: 880
Calories from fat: 340
Total fat: 39.2g
Saturated fat: 12.4g
Cholesterol: 90mg
Sodium: 1966mg
Carbohydrate: 97g
Fiber Carbs: 1.2g
Sugar Carbs: 16.2g
Protein: 43.6g
