Turkey Enchiladas

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Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

8 servings

Ingredients:

2 tablespoons butter or margarine
¼ cup all-purpose flour
2 ½ cups chicken broth
1 tsp ground cumin
½ tsp dried cilantro
1/8 tsp red pepper flakes
1 tsp chili powder
1 tsp garlic powder
½ tsp onion powder
1 can (4-oz ) chopped green chilies
¼ cup chopped green onions
2 cups cubed cooked turkey or chicken
2cups Reduced Fat Colby Jack cheese
8 flour tortillas (7-8 inches)

Directions:

For sauce, melt butter in a saucepan.
Stir in flour until smooth. Gradually add broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in spices and half of the chilies. In a bowl, combine the chicken, 1 cup of the cheese
and the remaining chilies.

Spoon 1/3 cup turkey meat mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9in. x 2-in baking dish. Pour sauce over enchiladas. Sprinkle with 1 cup of remaining cheese.
Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted.

Garnish with chopped green onions and sliced black olives

Nutrition Facts:

342 calories, 16 grams fat, 40 grams carbohydrate, 32 grams protein

Source:

Hillcrest