"Healthfied Spinach &Turkey Enchiladas
Source of Recipe
Eat Better America
Recipe Introduction
Makes
List of Ingredients
1 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 box (9 oz) Green Giant® frozen chopped spinach
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
1/2 teaspoon ground cumin
1/2 teaspoon garlic-pepper blend
1/2 cup fat-free sour cream
3/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)
1 can (10 oz) Old El Paso® enchilada sauce
8 flour tortillas (8 inch)
1/2 cup Old El Paso® Thick 'n Chunky salsa
Recipe
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
2. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
4. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Enchilada: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 45mg; Sodium 800mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 3g); Protein 19g % Daily Value*: Vitamin A 60%; Vitamin C 6%; Calcium 20%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 2 MyPyramid Servings: 1/2 c Dairy, 2 oz-equivalents Meat & Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
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