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Turkey Enchiladas and Salad
by Jes Mostek
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In addition to the recipe, you will also need the following for this meal:
  1 carton  sour cream
  1 bag  salad

Cheezy turkey enchiladas with tomatillo salsa and cilantro
by Debbie Royer
serves: 4
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  Turkey enchiladas, smothered in cheese-- a fun, divergence from the standard left-over turkey recipe! Use ground turkey or diced turkey.
  12 oz   ground turkey breast
  4 9"   low carb tortillas
  2/3 cup   fat free spicy black bean dip
    salt and pepper to taste
  12 oz   tomatillo salsa
  1 cup   low fat mexican blend cheese
  1/2 cup   chopped cilantro
  Preheat oven to 450F. Heat large saute pan over med high heat. Add ground turkey and cook stirring to break up until it is just cooked through, about 4 minutes.
Char the tortillas lightly over open flame or toast them under preheated broiler. Keep warm by covering them with clean dish towel. Stir the black bean dip into turkey. Season with salt and pepper to taste. Lay tortillas out and divide turkey mixture among them. Fold the sides of the tortilla in over the filling and lay them side by side in a 9x13 baking pan. Spoon salsa over tortillas and sprinkle with cheese. Bake until cheese is bubbly and enchiladas are hot through out, about 10-12 minutes. Sprinkle cilantro over top and serve
  • Eggs & Cheeses
  • Ethnic Foods
  • Fall/Winter
  • Low Calorie
  • Main Dishes
  • Peanut/Nut Free
  • Poultry
  • Quick & Easy
  • Smart Budget Foods
  • Uses up Left-overs

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