Two-Cheese Turkey Enchiladas

Two-Cheese Turkey Enchiladas 6 points/12 enchiladas
published in Light & Tasty October/November 2006, p41

Ingredients

1 pound extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 ounces) crushed tomatoes, divided
1 package (8 ounces) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 ounces) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese

Directions

Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.

Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.

Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.

Nutrition Facts: 1 enchilada equals 329 calories, 9 g fat (5 g saturated fat), 49 mg cholesterol, 776 mg sodium, 39 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

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Made March 9, 2011.
My family really liked this recipe. Jared said he didn't like it, he LOVED it! And Matthew had a hard time staying out of them.

I found the 3 TB of cream cheese/sour cream mix and the 1/3 cup of turkey mix to be too much for one tortilla. I was using the 6 in tortillas, so that might make a difference. I ended up getting 12 enchiladas out of this recipe. With the number of enchiladas I had, I found the sauce to be just the right amount. I was afraid the enchiladas might be too spicy, but the tomatoes did a good job of diluting it.

Very good recipe. I will definitely make it again.