| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Mexican, Vegetables |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Onions, chopped |
| 1/2 |
c |
Bell peppers |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Turkey, cooked/chopped |
| 2 |
c |
Corn, frozen |
| 1 |
|
Enchilada sauce, 15 oz |
|
|
Undrained |
| 3 |
t |
Chili powder |
| 1 |
t |
Salt |
| 1/2 |
c |
Regular cheddar cheese |
|
|
Shredded |
| 1/2 |
c |
Fat-free cheddar cheese |
| 10 |
|
Tortillas |
|
|
minutes. |
INSTRUCTIONS
Preheat oven at 350. In a large saucepan, cook onions and bell
peppers in oil until tender. Stir in turkey, corn, enchilada sauce,
chili powder, and salt until cooked through. Spread about 1/4 filling
and fat-free cheese on each tortilla, roll up and place seam side down
on a baking sheet lined with foil. Sprinkle with remaining cheese.
Bake for Recipe By : Anita A. Matejka From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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