This week’s Jennie – O Turkey Recipe of the Week is an Enticing Enchiladas. To make this Recipe you’ll need JENNIE-O® Lean Ground Turkey, Red Bell Peppers, Onion, Garlic, Chili Powder, Mild Enchilada Sauce, Monterey Jack Cheese, and served on Taco Size Flour Tortillas with toppings of Shredded Lettuce, Diced Tomato, and Avocado. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2024! https://www.jennieo.com/
Enticing Enchiladas
If you haven’t tried turkey enchiladas, you’re missing out on one of life’s great pleasures. With a prep time of just 20 minutes, this kid-friendly Mexican dinner has under 500
calories per serving.
Total Time – 1 Hour
Serving Size – 6 Servings
INGREDIENTS
1 tablespoon vegetable oil
1 green or red bell pepper, chopped
½ cup chopped onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon Mexican seasoning or chili powder
2 (10-ounce) cans mild enchilada sauce, divided
1 cup shredded Mexican cheese blend or Monterey jack cheese, divided
12 taco-size flour tortillas
1 cup shredded lettuce
½ cup diced tomato
½ cup diced ripe avocado, if desired
DIRECTIONS
1) Heat oven to 375ºF. Heat oil in large skillet over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally.
2) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
3) Stir in seasoning and ½ cup enchilada sauce. Remove from heat; stir in ½ cup cheese.
4) Spread ½ cup enchilada sauce over bottom of 13 x 9-inch baking dish. Spoon about 3 tablespoons turkey mixture down center of each tortilla. Roll up and place seam side down in prepared dish.
5) Spoon remaining enchilada sauce evenly over enchiladas. Cover with foil; bake 20 minutes. Sprinkle with remaining 1 cup cheese.
6) Return to oven and bake uncovered 10 minutes or until cheese is melted and sauce is bubbly.
7) Garnish with lettuce and tomato. Top with avocado, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 440
Protein 26g
Carbohydrates 42g
Fiber 4g
Sugars 4g
Fat 18g
Cholesterol 70mg
Sodium 990mg
Saturated Fat 7g
https://www.jennieo.com/recipes/enticing-enchiladas/