Turkey Two Cheese Enchilada

By BlueSchmoo

Nutrition Facts: 1 enchilada equals 329 calories, 9 g fat (5 g saturated fat), 49 mg cholesterol, 776 mg sodium, 39 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 2 vegetable, 1-1/2 fat.

Ingredients

• 8 (2)
• 1 pound extra-lean ground turkey (1/4 Lb)
• 1 large onion, chopped (1/4 Lg onion)
• 1/2 cup chopped green pepper (2 Tbsp)
• 1 teaspoon brown sugar (1/4 tsp)
• 1 teaspoon garlic powder (1/4 tsp)
• 1 teaspoon ground cumin (1/4 tsp)
• 1 teaspoon chili powder (1/4 tsp)
• 1 can (28 ounces) crushed tomatoes, divided (7 oz)
• 1 package (8 ounces) reduced-fat cream cheese (1/4 Pkg - 2 oz)
• 1/4 cup fat-free sour cream (1 Tbsp)
• 1 can (4 ounces) chopped green chilies (1/4 can - 1 Oz or fresh NM roasted chile's)
• 1 cup salsa (1/4 Cup)
• 8 fat-free flour tortillas (8 inches), warmed (2 Tortilla's)
• 1/2 cup shredded reduced-fat cheddar cheese (2 Tbsp)

Details

Servings 8

Preparation

Step 1

Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.