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Turkey Enchiladas With Yogurt

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Ingredients
  Reduced calorie margarine 1⁄4 Cup (4 tbs) (From Tub)
  Chopped onion 1 Cup (16 tbs)
  Chopped green bell pepper 1 Cup (16 tbs)
  Diced cooked turkey 9 Ounce
  Canned green chilies 1⁄2 Cup (8 tbs), drained and diced
  All purpose flour 1⁄4 Cup (4 tbs)
  Low sodium instant chicken broth mix 2 1⁄2 Teaspoon
  Plain non fat yogurt 3⁄4 Cup (12 tbs)
  Shredded cheddar cheese 4 1⁄2 Ounce
  6 inch flour tortillas 12
Directions

1. Preheat oven to 350°F. Spray two 11-by-7-inch glass baking dishes with nonstick cooking spray; set aside.
2. In small saucepan, melt 2 tablespoons of the margarine; saute onion and green pepper 3 minutes, until softened. Stir in turkey and chilies; set aside.
3. To prepare sauce, in small skillet, melt remaining 2 tablespoons margarine. Stir in flour. Add chicken broth and 2 1/2 cups water; cook over medium heat, stirring constantly, about 5 minutes, until mixture is smooth. Reduce heat to low; cook 2 minutes longer. Whisk in yogurt and 1/2 cup of the cheese.
4. Pour 1/2 cup sauce into turkey mixture. Dip each tortilla, one at a time, into re-maining sauce; fill each with about 1/4 cup turkey mixture. Roll tortilla tightly and place seam-side down in baking dish. Repeat with remaining tortillas and filling. Pour any remaining sauce over tortillas; sprinkle evenly with remaining cheese.
5. Bake until bubbly, 25 to 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Poultry

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