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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the Betty Crocker Cookbook Ingredients:
1 lb ground turkey |
1 medium onion, chopped (1/2 cup) |
1/2 cup light sour cream |
1 cup shredded low-fat cheddar cheese (4 ounces) |
2 tablespoons chopped fresh parsley |
1/4 teaspoon pepper |
1/3 cup chopped green bell pepper |
2/3 cup water |
1 tablespoon chili powder |
1/2 teaspoon dried oregano leaves |
1/4 teaspoon ground cumin |
2 whole green chilies, chopped |
1 garlic clove, finely chopped |
1 (15 ounce) can tomato sauce |
8 low fat tortillas (6 inches) |
shredded cheese, sour cream, and chopped onions, if desired |
Directions:
1. Heat oven to 350 degrees.
2. Cook turkey in 10-inch skillet over medium heat 8 to 10 minutes, stirring occarionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilis, garlic, and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches.
4. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortialla around filling. Place in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly. Garnis with shredded cheese, sour cream and chopped onions.
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