Kelly's Enchiladas

Recipesfull introduces to you: Cinco de Mayo Recipes. (Kelly's Enchiladas). You can't taste the carrot in this enchilada recipe, but it's a good way to add bulk and vegetables--just use a cheese grater or food processor for them.

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 7

Yield: 7 enchiladas

Kelly's Enchiladas

Ingredients

1 pound lean ground turkey

2 large carrots

grated

2 tablespoons dried minced onion

1 diced fresh jalapeno pepper

or to taste

1 (1.25 ounce) package taco seasoning mix

½ teaspoon kosher salt

¼ cup water

hot garlic-pepper sauce (such as Tabasco® Garlic Pepper Sauce)

1 cup plain Greek yogurt

1 (10.75 ounce) cancondensed cream of chicken soup

2 cups shredded queso quesadilla (Mexican melting cheese)

7 (6 inch) flour tortillas

½ (14.5 ounce) can red enchilada sauce

Gerry's Margarita

World Cuisine

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Heat a large skillet over medium-high heat and stir in the ground turkey grated carrots onion jalapeno pepper 1/2 packet of taco seasoning and kosher salt. Cook and stir until the turkey is crumbly evenly browned and no longer pink. Stir in the water several dashes of hot sauce and the remaining taco seasoning. Simmer until the water has evaporated.

Step 3

Combine the yogurt cream of chicken soup and queso quesadilla cheese in a bowl.

Step 4

Place a tortilla onto your work surface then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)

Step 5

Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted about 30 to 35 minutes.

Nutritional Information

Kelly's Enchiladas

Servings Per Recipe:7

Calories: 413.6

% Daily Value *

Protein: 29.1g 58%

Carbohydrates: 30.9g 10%

Dietary Fiber: 2g 8%

Sugars: 4.4g

Fat: 18.5g 29%

Saturated Fat: 9g 45%

Cholesterol: 84mg 28%

Vitamin A Iu: 3739.5IU 75%

Niacin Equivalents: 9.8mg 75%

Vitamin B6: 0.5mg 32%

Vitamin C: 5mg 8%

Folate: 48.9mcg 12%

Calcium: 281.1mg 28%

Iron: 2.8mg 16%

Magnesium: 43.4mg 16%

Potassium: 447.9mg 13%

Sodium: 1341.3mg 54%

Thiamin: 0.2mg 24%

Calories From Fat: 166.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.