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Turkey-Green Chile Enchiladas

Leftover turkey? Mix it with cheese, chiles and cumin for delicious hot and spicy enchiladas.

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( 17 Ratings)

17 Ratings

5 Stars 47%

4 Stars 35%

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1 Stars 12%

Member Reviews ( 7 )

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Prep Time 20 min
Total Time 1 hr 5 min
Servings 8

Ingredients

Sauce

2: tablespoons vegetable oil

1: large onion, finely chopped (1 cup)

2: cloves garlic, finely chopped

1: cup Progresso® chicken broth (from 32-oz carton)

2: tablespoons semisweet chocolate chips

1: tablespoon ground ancho chiles

1: teaspoon ground cumin

1/2: teaspoon salt

1: can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrained

Enchiladas

2: cups shredded cooked turkey

1: cup sour cream

1 1/2: cups shredded Cheddar cheese (6 oz)

2: cans (4.5 oz each) Old El Paso® chopped green chiles, undrained

1: package (11.5 oz) Old El Paso® flour tortillas (8-inch; 8 tortillas)

1: cup shredded pepper Jack cheese (4 oz)

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Directions

1 Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.
3 In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.
4 Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

EXPERT TIPS

Expert Tips

Chocolate chips add depth to the flavor of the sauce.

The foil used to cover the baking dish is sprayed with cooking spray to keep the cheese from sticking. The new nonstick aluminum foil can be used instead.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 250),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 85mg; 85%;
Sodium: 1520mg; 1520%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 2g 2% Sugars 8g 8% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 10%;
Calcium: 35%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 7/7/2009 1:30:54 PM REPORT ABUSE patienceforj said:

Rating:

The fire roasted tomatoes, dried ancho chiles and chocolate make this unique dish taste wonderful. I used Hunts Fired Roasted diced tomatoes because thats all they had at the local Wal Mart. They didnt have the dried ancho chiles powder, so I went to Harris Teeter for that. I served it with spanish rice. Froze the left overs. Im sure they will be just as delish the second time around!

This reply was: Helpful Inspiring

Posted 3/27/2008 7:47:08 PM REPORT ABUSE Amy from PA said:

Rating:

I was looking for a fun way to use all my left over turkey. This was awesome! I've made it several times and now my sister-in-law wants to know how to make it. I haven't tried the fire-roasted crushed tomatoes because I couldn't find it. But it was still very yummy!

This reply was: Helpful Inspiring