Turkey Enchiladas

[McSix]

I'm in a big hurry to find a turkey enchilada recipe to make using leftover turkey tonight. It's a special request from a husband who has put up with major "things" (family members) over the holidays. We're an empty nest again, and he wants enchiladas. I'm hoping to get us back to eating healthy quickly, but would appreciate any recipe! Thanks!

[Goldie]

Not sure if this is what your husband is hungry for since it's a light recipe; it calls for chicken, but I'm sure turkey would be fine. I haven't made it, but the WW recipes are usually pretty good. You could always jazz it up with extra/regular cheese, etc.

* Exported from MasterCook *

Chicken Enchiladas

Recipe By : WW Wrap-Up - 8 Points
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can black beans -- (16 oz.)
1 bag frozen corn kernels -- thawed -- (10 oz.)
1 jar chopped pimientos -- (4 oz.)
1/3 cup nonfat sour cream
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup shredded reduced-fat Monterey Jack cheese
1 1/3 cups cubed cooked skinless chicken breast
4 scallions -- sliced
1/4 cup chopped cilantro
4 medium corn tortillas
1 tomato -- chopped

1. In a colander, rinse and drain the beans, corn and pimientos. In a medium bowl, mix the sour cream, chili, cumin and oregano.
2. Reserve 2 tablespoons of the cheese for topping. Add the remaining cheese to the sour cream mixture; fold in the chicken, half of the scallions, the cilantro and the beans, corn and pimientos. Refrigerate, covered, up to 1 day.
3. Spray a 7x11" baking dish with nonstick cooking spray. soften the tortillas according to package directions. Spoon the chicken mixture down the center of each tortilla; roll up tightly and place in the baking dish. Cover with foil; refrigerate up to 3 hours.
4. Preheat the oven to 400 degrees F. Bake the enchiladas, covered, until heated through, about 30 minutes. Sprinkle with the reserved cheese; bake until the cheese melts, about 5 minutes longer. Serve, sprinkled with the tomato and remaining scallions.

Per serv: 461 Cal, 14g. Total Fat, 8g. Sat Fat, 71mg. Choles, 859mg. Sod, 47g. Total Carbs, 10g. Dietary Fiber, 41g. Pro, 635mg. Calcium. Points per
serving: 8


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NOTES : From WW Wrap-Up: If you like things spicy, feel free to turn up the heat by adding more chili powder and cumin. To really add fire, toss 1/4 cup canned chopped jalapeno peppers into the sour cream mixture.



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Per Serving (excluding unknown items): 241 Calories; 2g Fat (6.0% calories from fat); 14g Protein; 45g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol; 68mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

[McSix]

Thanks, Goldie! This just might do the trick, although for his sake I probably would use real cheese. Did you "weather" the storm successfully yesterday?

[Goldie]

Lots of branches down; power kept flickering annoyingly so all the computer work I wanted to do was pretty challenging. But no major damage or outages here. Usually Kitsap co. gets slammed by storms - was that the case this time too?

[McSix]

Yes, we usually do, but yesterday was better. We were, however, trying to get our daughter to the airport. I don't know if you heard about the truck full of porta-potties overturning on the Narrows Bridge, but it made things interesting! The car also got hit by a branch falling, but no damage to the car...just our nerves. These windstorms just seem to be getting worse. I'm glad you came through it okay.