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Green Chile-Turkey Enchiladas
cup sour cream ranch dip
tablespoons Gold Medal™ all-purpose flour
cups diced cooked turkey
cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
can (10 oz) Old El Paso™ mild enchilada sauce
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 inch)
Chopped tomatoes, chopped avocado and shredded lettuce, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.
Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.
Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.
You can use regular sour cream instead of the sour cream ranch dip, if you like.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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