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    You are in: Home / Recipes / Turkey Enchiladas---A Little Lighter Version Recipe
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    Turkey Enchiladas---A Little Lighter Version

    Turkey Enchiladas---A Little Lighter Version. Photo by Jellyqueen

    1/2 Photos of Turkey Enchiladas---A Little Lighter Version

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Jellyqueen's Note:

    Found this recipe in a Kraft magazine, and revamped it a little to suit our tastes.

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    Serves: 4


    13x9 ca ...

    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Cook meat in peppers in large skillet on medium heat until just done.
    3. 3
      Add 1 cup of the salsa and black olives and simmer on low for 3 or 4 minutes.
    4. 4
      Remove from heat and stir in 1/2 cup of the cheese.
    5. 5
      Place 1/4 cup of the salsa onto the bottom of a 13x9 inch baking dish and spread it out on bottom of dish for light coating(I never measure, so I probably use more than 1/4 cup).
    6. 6
      Brush the corn tortillas on both sides with the Italian dressing, stack them 4 high and wrap with a waxed paper.
    7. 7
      Microwave on high for 20-30 seconds, just to get them warm and bendable.
    8. 8
      Spoon about 1/3 cup of the meat mixture in each tortilla and roll up, placing them seam-side down in baking dish.
    9. 9
      Repeat this with the remaining 4 tortillas.
    10. 10
      If you have any meat mixture left over, spoon over top of tortillas, spoon the remaining salsa over that and cover the dish with foil.
    11. 11
      Bake for 20 minutes, uncover and atop with remaining cheese (again I usually use more than the recipe calls for) and place back in oven until cheese is melted.
    12. 12
      If you choose to use the cilantro, sprinkle on top of dish as soon as it comes out of the oven.

    Ratings & Reviews:

    • on January 25, 2009


      Loved these! I didn't have any red peppers so I increased the amount of green. My only suggestion would be to watch the microwave time..20 seconds was too long in mine. The tortillas ripped.

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    • on November 29, 2007


      These are fab! I noticed this recipe on Kraft's page a while ago and have been meaning to try it with turkey (we don't eat beef). I had some doubts about only using 1/2 lb of meat, but it really was plenty! My very carnivorous DH ate 5 LOL! I used 1 c of salsa in the filling, then used 1 c of enchilada sauce in the pan and on top because we love red chile sauce. I also used frozen chopped peppers because they were WAY more reasonably priced today. I worried that they might get mushy, but they didn't. This is absolutely a keeper...thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkey Enchiladas---A Little Lighter Version

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 335.6
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 3.5 g
    Cholesterol 50.7 mg
    Sodium 1394.5 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 6.6 g
    Sugars 6.3 g
    Protein 22.1 g

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