Green Chile-Turkey Enchiladas

  • Prep 15 min
  • Total 55 min
  • Servings 8

Ingredients

  • 1 cup sour cream ranch dip
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cups diced cooked turkey
  • 2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Chopped tomatoes, chopped avocado and shredded lettuce, if desired

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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 called for in this turkey enchilada recipe if you like.

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
930mg
39%
Potassium
150mg
4%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
2g
Protein
21g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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