R
rado
Guest
Ingredients:
12 soft corn tortillas
1 pound very lean ground(Perdue) turkey breast
2 cups salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package nonfat cream cheese
1 (14 1/2 ounce) can chopped tomatoes
1/2 - 1 cup grated low fat or fat free cheddar cheese
chopped iceberg lettuce
chopped fresh cilantro (optional)
fat free sour cream
vegetable cooking spray(pam)
Directions:
1. Preheat oven to 350 degrees.
2. In a nonstick skillet, cook turkey until browned and crumbly.
3. Add 1 cup salsa, spinach and cream cheese. Cook until cream cheese melts, stirring often.
4. Remove skillet from burner. Set aside
5. In a medium sized bowl combine 1 cup salsa and tomatoes. Set aside.
6. Place a small skillet on the burner set on medium heat . When the skillet is hot, take one corn tortilla and spray both sides with vegetable cooking spray. Cook in skillet about 15 seconds on each side.
7. Put approximately 1/3 cup turkey mixture in tortilla. Roll up and place seam down in a baking dish coated with vegetable spray. Repeat with remaining tortillas.
8. Pour salsa and tomatoes over tortillas.
9. Bake uncovered for 20-25 minutes.
10. Sprinkle with cheese and cilantro. Top with sour cream.
11. Place shredded lettuce on each plate. Place enchiladas over lettuce.
12. Serve and enjoy.
Makes 12 tortillas
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Nutrient Analysis Per Tortilla:
Calories: 171
Protein: 20.17 grams
Carbohydrates: 18.26 grams
Fat: 2 grams
10.5% calories from fat
12 soft corn tortillas
1 pound very lean ground(Perdue) turkey breast
2 cups salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package nonfat cream cheese
1 (14 1/2 ounce) can chopped tomatoes
1/2 - 1 cup grated low fat or fat free cheddar cheese
chopped iceberg lettuce
chopped fresh cilantro (optional)
fat free sour cream
vegetable cooking spray(pam)
Directions:
1. Preheat oven to 350 degrees.
2. In a nonstick skillet, cook turkey until browned and crumbly.
3. Add 1 cup salsa, spinach and cream cheese. Cook until cream cheese melts, stirring often.
4. Remove skillet from burner. Set aside
5. In a medium sized bowl combine 1 cup salsa and tomatoes. Set aside.
6. Place a small skillet on the burner set on medium heat . When the skillet is hot, take one corn tortilla and spray both sides with vegetable cooking spray. Cook in skillet about 15 seconds on each side.
7. Put approximately 1/3 cup turkey mixture in tortilla. Roll up and place seam down in a baking dish coated with vegetable spray. Repeat with remaining tortillas.
8. Pour salsa and tomatoes over tortillas.
9. Bake uncovered for 20-25 minutes.
10. Sprinkle with cheese and cilantro. Top with sour cream.
11. Place shredded lettuce on each plate. Place enchiladas over lettuce.
12. Serve and enjoy.
Makes 12 tortillas
--------------------------------------------------------------------------------
Nutrient Analysis Per Tortilla:
Calories: 171
Protein: 20.17 grams
Carbohydrates: 18.26 grams
Fat: 2 grams
10.5% calories from fat
ill give this to my wife... she already makes some good ass enchiladas.... of course they are chicken, but ill give it a try...what happens if you eat like 10 of em????
