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Ingredientes
- 1Â 1/2 c. Shredded or possibly minced cooked turkey
- 1 c. Picante sauce, divided
- 1 pkt (3-ounce) cream cheese, cubed
- 1/2 c. Sliced green onions
- 3/4 tsp Grnd cumin
- 1/4 tsp Oregano leaves, crushed
- 1Â 1/2 c. Shredded Monterey Jack or possibly Colby cheese, divided
- 8 x Flour tortillas, 6-7 inches in diameter
- Â Â Shredded lettuce, radish slices, sliced ripe olives
Direcciones
- Combine turkey, 1/4 c. picante sauce, cream cheese, green onions, cumin and oregano in skillet. Place over low heat till cheese is melted, stirring occasionally. Stir in 1/2 c. of the shredded cheese.
- Spoon a scant 1/3 c. turkey mix down center of each tortilla. Roll tortilla up and place seam side down in lightly greased 12x7-inch baking dish.
- Spoon remaining picante sauce proportionately over enchiladas. Cover with remaining shredded cheese.
- Bake at 350 degrees for 15 min or possibly till heated through. Garnish with lettuce, radish slices and olives and additional picante sauce as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 129 | 51% |
| Total Fat 14.69g | 18% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 776mg | 32% |
| Potassium 286mg | 8% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.6g | 3% |
| Protein 23.84g | 38% |
