More cheese please! This ooey gooey twist on a traditional Mexican favorite will be the talk of the table.
1 lb Extra-lean Ground Turkey
1 Large onion, chopped
1/2 c chopped green peppers
1 tsp brown sugar
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1 (28-oz) can crushed tomatoes, DIVIDED
1 (8-oz) package reduced-fat cream cheese
1/4 c fat-free sour cream
1 (4-oz) can chopped green chilies
1 c salsa
8 (8-inch) fat-free flour tortillas, warmed
1/2 c shredded reduced-fat Cheddar cheese
Preheat oven to 350 degree F.
Over medium heat, crumble turkey into a large nonstick skillet. Add onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink.
Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
In a small mixing bowl, beat cream cheese, sour cream and chilies until blended; set aside.
Combine salsa and remaining tomatoes. Spread 1 cup into a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray.
Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish.
Top with remaining salsa mixture. Sprinkle with Cheddar cheese.
Bake, uncovered, in a preheated 350 degree F oven for 20 to 25 minutes or until bubbly and hot throughout.
329 Total Calories
9 g Total Fat
49 g Cholesterol
776 mg Sodium
39 g Total Carbohydrates
24 g Protein