Sour cream and cream cheese create a rich filling for these turkey enchiladas. The entree is so popular in my house.
—SHELLY PLATTEN AMHERST, WI
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS
1 pound extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 ounces) crushed tomatoes, divided
1 package (8 ounces) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 ounces) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
1. Crumble turkey into a large nonstick skillet; add the 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.
2. In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
3. 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.
4. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
PER SERVING 329 cal., 9 g fat (5 g sat. fat), 49 mg chol., 776 mg sodium, 39 g carb., 5 g fiber, 24 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.