| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Poultry | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Shredded or chopped cooked |
| turkey | ||
| 1 | c | Picante sauce, divided |
| 1 | 3-oz cream cheese cubed | |
| 1/2 | c | Sliced green onions |
| 3/4 | t | Ground cumin |
| 1/4 | t | Oregano leaves, crushed |
| 1 1/2 | c | Shredded Monterey Jack or |
| Colby cheese divided | ||
| 8 | Flour tortillas, 6-7 inches | |
| in diameter | ||
| Shredded lettuce, radish | ||
| slices sliced ripe | ||
| olives |
INSTRUCTIONS
Combine turkey, 1/4 cup picante sauce, cream cheese, green onions, cumin and oregano in skillet. Place over low heat until cheese is melted, stirring occasionally. Stir in 1/2 cup of the shredded cheese. Spoon a scant 1/3 cup turkey mixture down center of each tortilla. Roll tortilla up and place seam side down in lightly greased 12x7-inch baking dish. Spoon remaining picante sauce evenly over enchiladas. Cover with remaining shredded cheese. Bake at 350 degrees for 15 minutes or until heated through. Garnish with lettuce, radish slices and olives and additional picante sauce as desired. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 198
Total Fat: 22.5g
Cholesterol: 78.8mg
Sodium: 864.9mg
Potassium: 240.7mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.3g
Protein: 20.7g