RECIPE SUBMITTED BY Thomas B. Bolt Jr.
Turkey Enchiladas Recipe
This is a weight watcher recipe but extremely good we’ve made it for years
Ingredients
¼ cup reduced-calorie tub margarine
1 cup chopped onion
1 cup chopped bell pepper
9 ounces diced cooked turkey
½ cup canned green chilies, drained and diced
¼ cup all purpose flour
2½ teaspoons low-sodium instant chicken broth mix
¼ cup plain nonfat yogurt
4½ ounces shredded cheddar cheese
12 6-inch flour tortillas
How to make it
1. Preheat oven to 350 degrees F. Spray two 11-by 7-inch glass baking dishes with nonstick cooking spray; set aside
2. In small saucepan, melt 2 tablespoons of the margarine; sauté onion and green pepper 3 minutes, until softened. Stir in turkey and chilies; set aside
3. To prepare sauce, in small skillet, melt remaining 2 tablespoons margarine. Stir in flour. Add chicken broth and 2½ cups water; cook over medium heat, stirring constantly, about 5 minutes, until mixture is smooth. Reduce heat to low; cook 2 minutes longer. Whisk in yogurt and ½ cups of the cheese.
4. Pour ½ cup sauce into turkey mixture. Dip each tortilla, one at a time, into remaining sauce; fill each with about ¼ cup turkey mixture. Roll tortilla tightly and place seam side down in baking dish. Repeat with remaining tortillas and filling. Pour any remaining sauce over tortillas; sprinkle evenly with remaining cheese.
5. Bake until bubbly, 25 to 30 minutes.
6. Makes 6 servings Each Serving: (2 enchiladas)
Ingredients
¼ cup reduced-calorie tub margarine
1 cup chopped onion
1 cup chopped bell pepper
9 ounces diced cooked turkey
½ cup canned green chilies, drained and diced
¼ cup all purpose flour
2½ teaspoons low-sodium instant chicken broth mix
¼ cup plain nonfat yogurt
4½ ounces shredded cheddar cheese
12 6-inch flour tortillas
How to make it
1. Preheat oven to 350 degrees F. Spray two 11-by 7-inch glass baking dishes with nonstick cooking spray; set aside
2. In small saucepan, melt 2 tablespoons of the margarine; sauté onion and green pepper 3 minutes, until softened. Stir in turkey and chilies; set aside
3. To prepare sauce, in small skillet, melt remaining 2 tablespoons margarine. Stir in flour. Add chicken broth and 2½ cups water; cook over medium heat, stirring constantly, about 5 minutes, until mixture is smooth. Reduce heat to low; cook 2 minutes longer. Whisk in yogurt and ½ cups of the cheese.
4. Pour ½ cup sauce into turkey mixture. Dip each tortilla, one at a time, into remaining sauce; fill each with about ¼ cup turkey mixture. Roll tortilla tightly and place seam side down in baking dish. Repeat with remaining tortillas and filling. Pour any remaining sauce over tortillas; sprinkle evenly with remaining cheese.
5. Bake until bubbly, 25 to 30 minutes.
6. Makes 6 servings Each Serving: (2 enchiladas)
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