Mexican

Turkey and Vegetable Baked Enchiladas takes several minutes to prepare.

Turkey and Vegetable Baked Enchiladas takes several minutes to cook.

Turkey and Vegetable Baked Enchiladas makes 12 servings.

The ingredients for Turkey and Vegetable Baked Enchiladas are:

Jennie-O Ground Turkey Breast, 20 oz
Salsa (garlic and/or fruit), 32 oz
Yellow Bell Peppers, chopped, 2.5 pepper
Onions, chopped, 1 large
Shredded Cheddar or Colby Cheese, Low Fat, 1 cup
Corn Tortillas, 12 medium (approx 6" dia)
Mangos, chopped, 1 fruit
Yellow Sweet Corn, Frozen and thawed 16 oz
Cilantro, chopped, to taste (2-4 T)

Here is how you make Turkey and Vegetable Baked Enchiladas:

Carmelize onions and bell peppers. Mix with heated corn, cilantro, and mango and set aside.Saute turkey, once nearly done add salsa and simmer. Mix with vegetables.Layer a 9x13 pan with 4 of the tortillas, and spread with enchilada sauce. Add half the meat/vegetable mixture. Repeat. Layer the remaining tortillas on top and spread with more sauce. Cover with cheese and bake at 350ºF until the cheese browns.Makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user MIESLDRU.

The nutritional information for Turkey and Vegetable Baked Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 225.8

• Total Fat: 3.5 g
• Cholesterol: 24.9 mg
• Sodium: 741.3 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 5.3 g
• Protein: 17.8 g

Turkey and Vegetable Baked Enchiladas is Mexican cuisine.