Low Fat, Easy, Tasty Turkey Enchiladas

Recipe by dgpat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 2
    cups shredded Mexican blend cheese
  • 1
    (10 3/4 ounce) can low-fat tomato soup
  • 1
    (10 3/4 ounce) can low-fat cream of mushroom soup
  • 1
    (16 ounce) jar salsa
  • 1
    (16 ounce) can fat-free refried beans
  • 1
    (7 ounce) can corn, drained
  • nonstick cooking spray, like pam
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DIRECTIONS

  • Preheat oven to 350.
  • Brown meat well in a skillet, stirring to break it up.
  • Combine with the re-fried beans, corn and 1/2 of the cheese.
  • Warm the tortillas as directed (I nuke mine- no frying).
  • Put the meat mixture in the middle of each tortilla and fold in half- place seam side down in a sprayed baking pan.
  • Combine the 2 cans of soup and the jar of salsa in a large bowl and spoon evenly over the enchiladas.
  • Cover well with the remaining cheese.
  • Bake about 30 minutes, or until cheese is browned and sauce is bubbly.
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