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Turkey-Green Chile Enchiladas

  • 8servings
  • 65minutes
  • 470calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 large onion, finely chopped (1 cup)

  3. 2 cloves garlic, finely chopped

  4. 1 cup Progresso® chicken broth (from 32-oz carton)

  5. 2 tablespoons semisweet chocolate chips

  6. 1 tablespoon ground ancho chiles

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon salt

  9. 1 can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrained

  10. 2 cups shredded cooked turkey

  11. 1 cup sour cream

  12. 1 1/2 cups shredded Cheddar cheese (6 oz)

  13. 2 cans (4 1/2 oz each) Old El Paso® chopped green chiles, undrained

  14. 1 package (11 1/2 oz) Old El Paso® flour tortillas (8-inch; 8 tortillas)

  15. 1 cup shredded pepper Jack cheese (4 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

  2. In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.

  3. In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.

  4. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.

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