Great tasting, healthy by using lower fat dairy in this TEX-Mex casserole.
In a small saucepan, cook onion, covered, in small amount of water over med heat til tender. Drain. In med mixing bowl, stir tog cream cheese, 1 Tablespoon water, cumin, pepper, and salt. Stir in cooked onion, turkey, and toasted pecans.
Wrap the tortillas in foil. Heat in a 350 oven 10 to 15 min or til soft. Meanwhile, spray a 3 quart rectangular baking dish with non stick spray. For each enchilada, spoon about 1/4 cup of the turkey mixture onto one tortilla and roll up.
Place tortilla seam side down, in the baking dish. Repeat with remaining filling and tortillas.
For sauce, in a med mixing bowl, combine soup, sour cream, milk and jalapeƱo peppers. Pour mixture over the enchiladas. Bake, covered in a 350 degree oven 40 min or til heated through. Sprinkle enchilada with shredded cheddar cheese.
Bake enchiladas uncovered for 4 to 5 minutes more or til the cheese is melted. Top with snipped cilantro or parsley, tomatoes and avocados if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (7884g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 16458 | ||
Calories from Fat: 5496 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 610.7g | 814 % | |
Saturated Fat 264.8g | 1324 % | |
Monounsaturated Fat 243.6g | ||
Polyunsanturated Fat 70g | ||
Cholesterol 1254.5mg | 386 % | |
Sodium 26280.1mg | 906 % | |
Potassium 18343.2mg | 483 % | |
Total Carbohydrate 2156.6g | 634 % | |
Dietary Fiber 108.5g | 434 % | |
Sugars, other 2048.2g | ||
Protein 572.6g | 818 % | |
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. |
Calories per serving: 16458
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