Recipe of the Week
November 13th – November 17th, 2006
Turkey Enchiladas
Serves 6; 1 enchilada per serving
Cooking spray
¾ cup chopped green bell pepper
½ cup chopped onion
¼ cup all-purpose flour
¾ teaspoon ground coriander
Dash of black pepper
2 ½ cups chicken broth
1 cup (4 ounces) shredded cheddar cheese (can use reduced fat)
1 cup fat-free sour cream
3 cups chopped cooked turkey or chicken (about 1 ½ pounds)
¼ cup bottled salsa
6 (6-inch) flour tortillas (can use whole wheat)
Preheat oven to 350°.
Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.
Spread ½ cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.
Cooking spray
¾ cup chopped green bell pepper
½ cup chopped onion
¼ cup all-purpose flour
¾ teaspoon ground coriander
Dash of black pepper
2 ½ cups chicken broth
1 cup (4 ounces) shredded cheddar cheese (can use reduced fat)
1 cup fat-free sour cream
3 cups chopped cooked turkey or chicken (about 1 ½ pounds)
¼ cup bottled salsa
6 (6-inch) flour tortillas (can use whole wheat)
Preheat oven to 350°.
Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.
Spread ½ cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.
Nutrition Facts Per Serving
Calories: 448
Protein: 46.7 g
Carbohydrates: 29.5 g
Fiber: 2 g
Total fat: 14.1 g
Saturated Fat: 6.1 g
Cholesterol: 115 mg
Sodium: 738 mg
Calories: 448
Protein: 46.7 g
Carbohydrates: 29.5 g
Fiber: 2 g
Total fat: 14.1 g
Saturated Fat: 6.1 g
Cholesterol: 115 mg
Sodium: 738 mg
Brought to you by: Gretchen
Austin, MSRD
