Turkey Enchiladas

By carvalhohm

Ingredients

• 2 cups cooked and cubed turkey or chicken
• 1 cup chopped onion
• 1 cup low-fat cottage cheese or Ricotta cheese
• 1 cup fat-free plain yogurt
• 1/2 cup (2 ounces) grated, reduced-fat cheddar or Mexican blend cheese
• 1/2 cup (2 ounces) grated, reduced-fat mozzarella cheese
• 2 10-ounce cans enchilada sauce, divided
• 12 6-inch corn tortillas

Details

Adapted from debtproofliving.com

Preparation

Step 1

Preheat oven to 375 degrees. Mix the first six ingredients and set aside. Spray a 9- x 13-inch baking dish with nonstick cooking spray. Pour 1/2 can of enchilada sauce in bottom of pan. Follow either method below for layered or rolled. Bake for 20–30 minutes or until heated thoroughly.

ROLLED METHOD: Place about 1/3 to 1/2 cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking). Place seam side down in baking dish. Top with remaining sauce.

LAYERED METHOD: Layer in this order: 1/3 of the tortillas, 1/2 of the filling, 1/3 tortillas, 1 can of sauce. Repeat layering with remainder of ingredients.

VARIATIONS: For chicken, pork, or beef enchiladas, substitute 2 cups of ground or shredded meat for the turkey.