Dinner

Turkey and Corn Enchiladas is for Dinner.

Turkey and Corn Enchiladas takes 20 minutes to prepare.

Turkey and Corn Enchiladas takes 60 minutes to cook.

Turkey and Corn Enchiladas makes 9 servings.

The ingredients for Turkey and Corn Enchiladas are:

1 lb. Lean Ground Turkey
1 Onion, diced
2 tsp minced garlic
1 C Nonfat Sour Cream
1 (15 oz) Can Diced Tomatoes, drained
1 (7oz.) Can Diced Mild Green Chiles
8 5-inch Corn tortillas
2 C Enchilada Sauce
2 C Shredded Low Fat Cheese
3 Scallions, diced

Here is how you make Turkey and Corn Enchiladas:

Cook the ground turkey, then set aside. In a large bowl, combine the onions, garlic, sour cream, tomatoes, ricotta chese and green chilies and stir until incorporated. Set aside.Spread 1 cup of the enchilada sauce in the bottom of the prepared baking dish. Arrange 4 corn tortillas on top of the sauce. Spread half of the ground turkey over the tortillas. Top with more tortillas. Spread the remaining enchilada sauce, shredded cheese, and scallions.Pre-heat oven to 350. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more until cheese is melted and bubbly.TO FREEZE: Prepare, but do not bake! Cover with plastic wrap and heavy-duty aluminum foil. Label, date and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.Number of Servings: 9Recipe submitted by SparkPeople user LANDMOM.

The nutritional information for Turkey and Corn Enchiladas is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 265.5

• Total Fat: 10.4 g
• Cholesterol: 25.8 mg
• Sodium: 805.3 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 3.3 g
• Protein: 22.2 g

Turkey and Corn Enchiladas is Mexican cuisine.

The dietary needs meet for Turkey and Corn Enchiladas is Low Fat