Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
Remove skillet from heat; stir in turkey mixture, peppers and cumin
Spray two large backing dishes with non-stick. Place 1/8 of mixture in the center of a tortilla and fold one side, both ends, and then the second side. Place in dish flaps down. Repeat until all 8 enchiladas are made. Top with enchilada sauce and sprinkle with cheese. Bake until cheese is melted and lightly browned.
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 8|
|Calories from Fat: 261 (25%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 37.1mg||11 %|
|Sodium 2491.7mg||86 %|
|Potassium 1115.3mg||29 %|
|Total Carbohydrate 159.6g||47 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 147g|
|Protein 38.4g||55 %|
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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.
Calories per serving: 1056
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