Turkey Enchiladas Olé
With lots of good nutrition, this school favorite is an especially good source of fiber for all the members of the family.
- 9 ounces ground turkey
- 1 (8 ounce) can vegetarian beans in tomato sauce
- 1 teaspoon sugar
- 1 tablespoon chili powder
- 1/2 (8 ounce) can tomato puree (1/2 cup)
Mild Salsa Dip
- 1 (14.5 ounce) can crushed tomatoes in puree
- 1/3 teaspoon garlic powder
- 2/3 teaspoon dried parsley flakes
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon sugar
- 6 (10-inch) flour tortillas
- 1 1/2 cups shredded Cheddar cheese (6 ounces)
Brown turkey until no signs of pink remain. Drain fat and return to heat. Add beans, sugar, and chili powder to meat and simmer for 6 minutes. Stir in tomato puree and simmer over low heat for 10 minutes. Set aside.
For dip, measure tomatoes, garlic powder, parsley, lemon juice, and sugar into 10-inch skillet or saucepan. Bring to boil over medium heat. Reduce heat to low and simmer for 10 minutes. Remove from heat and dip a tortilla in the hot sauce. Remove and fill with turkey mixture allowing 1/4 cup per serving. Spread filling in a strip down middle of tortilla. Top meat with 1/4 cup cheese and roll tortillas loosely. Arrange seam side down in a baking dish, sprinkle the rest of the cheese over the top. Repeat for all tortillas. When all the tortillas are stuffed and rolled, spoon the remaining sauce over them, especially the open ends. Cover with foil. Bake at 350ºF for 10 minutes, or until the cheese is melted. Serve.
Nutrition facts per serving: 480 cal (34% cal. from fat), 19g total fat (8g sat fat, 7g mono, 2g poly), 65mg chol., 810mg sodium, 55g carbo., 6g fiber, 25g pro. Daily Value: 30% vit. A, 15% vit. C, 35% calcium, 25% iron, 18% potassium.
Adapted from a USDA National School Lunch Program recipe.