Enchilada, Turkey Enchiladas

By lknowles

Accuchef:

Ingredients

• 3 Cup Turkey, Cooked & Shredded
• 2 Cup Sour cream
• 2 Cup Cheddar Cheese, Shredded
• 1 Tsp Salt
• 12 Corn (or Flour) Tortillas, 10" Size
• 1/3 Cup Corn oil
• ----- SAUCE -----
• 2 Can Green Chilies (4 Oz), Diced
• 1 Large Garlic, Minced
• 2 Tbsp Salad (or Olive) Oil
• 1 1/2 Lb Stewed tomatoes
• 2 Cup Onion, Chopped
• 1 Tsp Salt
• 1/2 Tsp Oregano
• 1/2 Cup Water

Details

Servings 6

Preparation

Step 1

Combine turkey with sour cream, cheese and salt. If you're using corn tortillas, heat the corn oil in a skillet and dip them in one at a time until soft, then drain on paper towels. Stuff with turkey mix and roll. Arrange side-by-side with seam side down in shallow pan.
FOR THE SAUCE: Rinse seeds from chilies and chop. Sauté with garlic in oil. Add stewed tomatoes, onions, salt, oregano and water. Simmer uncovered until thick, about 1/2 hour. Pour chili sauce over enchiladas and bake at 350 degrees 20-30 minutes. Let set 5-10 minutes before serving

Per Serving: 770 Cal (58% from Fat, 19% from Protein, 22% from Carb); 38 g Protein; 51 g Tot Fat; 22 g Sat Fat; 16 g Mono Fat; 10 g Poly Fat; 44 g Carb; 6 g Fiber; 488 mg Calcium; 2105 mg Sodium; 154 mg Cholesterol