Turkey Enchiladas---A Little Lighter Version
photo by Jellyqueen
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 13x9 casserole
- Serves:
- 4
ingredients
- 1⁄2 lb ground turkey
- 1⁄2 cup green pepper, chopped
- 1⁄2 cup red pepper, chopped
- 2 cups salsa
- 1 cup reduced-fat sharp cheddar cheese, shredded
- 2 tablespoons Italian dressing, we like the zesty kind
- 8 (6 inch) corn tortillas
- 1 (4 ounce) can black olives, sliced
- 2 tablespoons fresh cilantro, chopped (optional)
directions
- Preheat oven to 400°F.
- Cook meat in peppers in large skillet on medium heat until just done.
- Add 1 cup of the salsa and black olives and simmer on low for 3 or 4 minutes.
- Remove from heat and stir in 1/2 cup of the cheese.
- 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).
- Brush the corn tortillas on both sides with the Italian dressing, stack them 4 high and wrap with a waxed paper.
- Microwave on high for 20-30 seconds, just to get them warm and bendable.
- Spoon about 1/3 cup of the meat mixture in each tortilla and roll up, placing them seam-side down in baking dish.
- Repeat this with the remaining 4 tortillas.
- 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.
- 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.
- If you choose to use the cilantro, sprinkle on top of dish as soon as it comes out of the oven.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
<p>Well, in trying to make a few corrections on my about me page, I managed to delete all the banners I have had in the past. So bear with me as I try to rebuild this mistake <img src=http://i424.photobucket.com/albums/pp330/LadyBlueNose/Contest%20Banners%20-%20Feb%202010/05-1-1-1-1.jpg border=0 alt= />.<img src=http://i424.photobucket.com/albums/pp330/LadyBlueNose/Contest%20Banners%20-%20Feb%202010/beans3Participant-1.jpg alt= width=300 height=200 /><a href=http://i424.photobucket.com/albums/pp330/LadyBlueNose/Contest%20Banners%20-%20Feb%202010/beans3Participant-1.jpg><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/Sharon123CookathonParticipationSticker.jpg alt= width=406 height=111 /></a><a href=http://smg.photobucket.com/albums/v51/tiggrr34/?action=view?t=HolidayOrnamentSwapTag2c-1-1-1.jpg target=_blank><img src=http://img.photobucket.com/albums/v51/tiggrr34/HolidayOrnamentSwapTag2c-1-1-1.jpg border=0 alt=Photobucket /> <br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt= /> <br /><img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg alt= /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/ZaarStar-AMBanner.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /> <br /><img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= /> <br /><img src=http://i2.photobucket.com/albums/y22/dcmac/dpg11.gif alt= /></a></p>
<p> </p>