| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Vegetables, Mexican |
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 |
cn |
Enchilada sauce — (15 oz) |
|
|
Undrained |
| 3 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Regular cheddar cheese — |
|
|
Shredded |
| 1/2 |
c |
Fat-free cheddar cheese |
| 10 |
|
Tortillas |
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 30 minutes.
Recipe By : Anita A. Matejka
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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