Beef / Pork

Creamy Turkey/Venison Enchilada is for Dinner.

Creamy Turkey/Venison Enchilada takes 25 minutes to prepare.

Creamy Turkey/Venison Enchilada takes 25 minutes to cook.

Creamy Turkey/Venison Enchilada makes 12 servings.

The ingredients for Creamy Turkey/Venison Enchilada are:

1 lb. ground turkey
1 lb. ground venison
1 cup onion, chopped
1 can (10 3/4oz) condensed cream of mushroom soup- low fat
3 cups shredded cheddar cheese- low fat, divided
30 oz. enchilada sauce, divided
12 flour tortillas (8 in) warmed
1 can (4 oz) green chilies, chopped (optional)
1 cup sour cream- low fat (optional)

Here is how you make Creamy Turkey/Venison Enchilada:

Cook meat and onion over medium heat. Add the soup, sour cream, 1 cup of cheese and 1/2 cup enchilada sauce; heat through. Place 1/2 cup meat mixture down the center of each tortilla. Roll up and place seam side down in prepared dish.Spread small amount of enchilada sauce into bottom of baking dish. Pour additional sauce over top. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for 20-25 minutes or until heated through.Makes 12. (2 pans- Eat one, freeze one)Works well to freeze the enchiladas individually without the sauce and cheese so you can easily pop them out and add when you are ready to make the recipe for the second time.Number of Servings: 12Recipe submitted by SparkPeople user IZZYSMOM1008.

The nutritional information for Creamy Turkey/Venison Enchilada is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 219.1

• Total Fat: 9.5 g
• Cholesterol: 70.7 mg
• Sodium: 856.3 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 1.0 g
• Protein: 24.8 g