Green Chile-Turkey Enchiladas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Turn leftover turkey into a Mexican fiesta! These enchiladas can be assembled in 15 minutes before baking.
Ingredients
- 1 cup sour cream ranch dip
- 2 tablespoons all-purpose flour
- 2 cups diced cooked turkey
- 2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
- 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
- 1 can (10 oz) Old El Paso™ mild enchilada sauce
- 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 inch)
- Chopped tomatoes, chopped avocado and shredded lettuce, if desired
Instructions
- 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.
- 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.
- 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.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment