Left over Turkey Enchiladas
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INGREDIENTS
- 2 c Turkey ; cooked/chopped
- 2 c Corn ; frozen
- 3 ts Chili powder
- 1/2 c Onions ; chopped
- 1/2 c Regular cheddar cheese ; Shredded
- 1/2 c Bell peppers
- 1/4 c olive oil
- 1 ts Salt
- 1/2 c Fat-free cheddar cheese
- 10 Tortillas
- 1/4 c olive oil
- 1 15-oz can Enchilada sauce ; Undrained
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (326g) | ||
| Recipe Makes: 10 | ||
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| Calories: 669 | ||
| Calories from Fat: 134 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.8g | 20 % | |
| Saturated Fat 3.6g | 18 % | |
| Monounsaturated Fat 5.4g | ||
| Polyunsanturated Fat 4.5g | ||
| Cholesterol 45.1mg | 14 % | |
| Sodium 609.9mg | 21 % | |
| Potassium 593.9mg | 16 % | |
| Total Carbohydrate 112.7g | 33 % | |
| Dietary Fiber 15g | 60 % | |
| Sugars, other 97.7g | ||
| Protein 26.2g | 37 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 669
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