Variation

Add 2 tablespoons chopped fresh basil and 1 teaspoon chopped fresh oregano with the parsley to enhance the herb flavor.

Spinach and Turkey Enchiladas

Prep Time: 25 Minutes

Start to Finish: 1 Hour 10 Minutes

Servings: 8 enchiladas

Prep Time: 25 Minutes

Start to Finish: 1 Hour 10 Minutes

Servings: 8 enchiladas

1 lb lean ground turkey 1 medium onion, chopped (Vz cup) 1 box (9 oz) Green Giant" frozen spinach 1 can (4.5 oz) Old El Paso" chopped green chiles, undrained V4 teaspoon ground cumin Vi teaspoon garlic-pepper blend Vfe cup fat-free sour cream 1 cup shredded reduced-fat Colby-Monterey

Jack cheese blend (4 oz) 1 can (10 oz) Old El Paso' enchilada sauce 1 package (11.5 oz) Old El Paso" flour tortillas (8 tortillas)

Vt cup Old El Paso" Thick 'n Chunky salsa

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 Vz cup of the cheese.

3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about'/? 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 '/z 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.

Nutrition Information Per Serving: 1 ENCHILADA: Calories 300 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3.5g: Trans Fat 1g); Cholesterol 45mg: Sodium 910mg; Total Carbohydrate 3lg (Dietary Fiber 1g; Sugars 3g); Protein 21g % Dally Value: Vitamin A 80%; Vitamin C 4%; Calcium 25%: Iron 15% Exchanges: 2 Starch. 2 Medium-Fat Meat

Graham-Crusted Tilapia, p. 33

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