© 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 COOKED TURKEY, cubed
1 Can (10 oz), DIVIDED mild enchilada sauce
1 Can (4 oz) chopped green chilies
1 tsp dried onion
1 tsp dried cilantro
12 Corn tortillas (6-inches in diameter)
Non-stick vegetable spray As needed
2 tbsp onion, chopped
1 c tomato, chopped
1/4 c chopped ripe olives
1 c cheddar cheese, shredded
In medium bowl combine cooked turkey, 1/2 cup enchilada sauce, chilies, dried onion and cilantro.
Soften tortillas in oven for 1 minute.
Spray a 9-X 12-X 2-inch baking dish with nonstick vegetable spray.
Spoon 2 heaping tablespoons turkey mixture onto each tortilla. Roll up and place tortillas, seam sides down, in the prepared baking dish.
Top tortillas with remaining enchilada sauce. Sprinkle onions, tomato, olives and cheese atop tortillas.
Bake in a preheated 350 degree F oven for 25 to 30 minutes or until hot and bubbly.
349 Total Calories
12 g Total Fat
30 % Daily Total Fat
56 g Cholesterol
1325 mg Sodium
38 g Total Carbohydrates
24 g Protein