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  • 8servings
  • 55minutes
  • 380calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B6, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup sour cream ranch dip

  2. 2 tablespoons Gold Medal® all-purpose flour

  3. 2 cups diced cooked turkey

  4. 2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

  5. 1 can (4 1/2 oz) Old El Paso® chopped green chiles, undrained

  6. 1 can (10 oz) Old El Paso® mild enchilada sauce

  7. 1 package (11 1/2 oz) Old El Paso® flour tortillas for burritos (8 inch)

  8. Chopped tomatoes, chopped avocado and shredded lettuce, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip and flour. Stir in turkey, 1 cup of the cheese and the chiles.

  2. Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and place seam side down in baking dish. Top with remaining enchilada sauce.

  3. Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.

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