Easy Turkey Enchiladas
- 5 Servings
- 10 Prep Time
- 60 Total Time
Ingredients
- 1 package Turkey Breast Cutlets, cut into 1-inch pieces
- Or try with 1 package Ground Turkey
- 1 tablespoon extra-virgin olive oil
- 1 cup light sour cream
- 1 cup light ranch dressing
- 10 large (8-inch) flour/corn tortillas
- 1 cup (4-ounces) shredded Monterey Jack cheese
- 2 cups bottled salsa
- 2 medium tomatoes, seeded and diced
- 2 green onions, chopped, optional
| Serving Size | 2 enchiladas |
|---|---|
| Amount Per Serving | |
| Calories | 750 |
| Calories from fat | 290 |
| % Daily Value* | |
| Total fat 32 g | 49 % |
| Saturated fat 13 g | 65 % |
| Trans fat 0 g | |
| Cholesterol 115 mg | 38 % |
| Sodium 2540 mg | 106 % |
| Total Carbohydrates 74 g | 25 % |
| Dietary Fiber 4 g | 16 % |
| Sugars 11 g | |
| Protein 43 g | |
|
Vitamin A
25%
Vitamin C
15%
Calcium
30%
Iron
10%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
-
Step 1
Preheat oven to 375°F. -
Step 2
Heat oil in a large nonstick skillet over medium-high heat. -
Step 3
Cook turkey to 165°F using a meat thermometer, about 10 minutes. -
Step 4
In a small bowl, mix sour cream and ranch dressing. -
Step 5
In a medium bowl, combine 1 cup sour cream mixture and turkey. -
Step 6
Divide turkey mixture, cheese and salsa evenly over tortillas. -
Step 7
Roll up and place seam-side down in a greased 9 x 11-inch baking pan. -
Step 8
Bake, uncovered, for 25-30 minutes. -
Step 9
Top with tomato, green onion and any remaining salsa and/or sour cream mixture.
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