1. In large bowl combine turkey, onions, cilantro, garlic, oregano, cumin and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon of turkey mixture.
2. In 2-quart oblong, glass baking dish, pour 10-ounces enchilada sauce. Arrange shells in baking dish and dot any remaining turkey mixture over shells. Pour remaining enchilada sauce over shells and cover tightly with foil.
3. Bake at 375 degrees F for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 6|
|Calories from Fat: 68 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 67.9mg||21 %|
|Sodium 977.3mg||34 %|
|Potassium 309.9mg||8 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.4g|
|Protein 25.6g||37 %|
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Calories per serving: 220
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