Monday, December 7, 2009

Turkey and Cheese Enchiladas

Turkey and Cheese Enchiladas
Adapted from Betty Crocker's Quick & Easy Cookbook

1 lb ground turkey
1 medium onion, chopped
1 16oz container reduced fat sour cream
1 15oz can yellow corn, drained
1 cup reduced fat shredded Mexican blend cheese
8 8-inch flour tortillas
1 10oz can enchilada sauce

Preheat oven to 350.

Cook turkey and onion in a 10-inch skillet over medium heat 8-10 minutes, stirring occasionally, until turkey is no longer pink; drain. Stir in sour cream and corn.

Spray 9x13 baking dish with cooking spray. Spoon about 1/2 cup turkey mixture onto each tortilla. Roll tortilla around filling; place seam side down in baking dish. Pour enchilada sauce over enchiladas. Sprinkle with cheese.

Bake uncovered about 15 minutes or until cheese is bubbly.

Serves 4-6.

Very easy and tasty! Not much else to say about this other than we loved it and it heated up well for leftovers.

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