© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 c milk
4-1/2 tbsp flour
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
1 c Monterey Jack cheese, shredded
2 Cans (4 oz each) chopped green chilies
2 c COOKED TURKEY, shredded
10 8-inch flour tortillas
Vegetable cooking spray
In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper and cook 5 to 6 minutes or until sauce is thickened.
Stir in cheese and cook until melted. Remove 1 cup cheese sauce and reserve. Add 1 can chilies to remaining sauce.
In medium bowl combine turkey, remaining can of chilies and reserved 1 cup cheese sauce.
On each tortilla, spread 1/4 cup turkey mixture and roll up. Place tortilla seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking spray. Repeat with remaining tortillas.
Pour remaining sauce over top of tortillas.
Bake in a preheated 350°F oven 20 minutes or until hot and slightly bubbly. Serve two enchiladas per portion.
610 Total Calories
19 g Total Fat
9 g Saturated Fat
85 g Cholesterol
875 mg Sodium
606 mg Potassium
69 g Total Carbohydrates
4 g Dietary Fiber
9 g Sugars
37 g Protein
15 % Daily Protein
35 % Daily Vitamin C
40 % Daily Calcium
30 % Daily Iron