Chipo­tle Turkey En­chi­ladas

Smoky chipo­tle spices up mild green en­chi­lada sauce, veg­gies and turkey in our fam­ily-pleas­ing bake

Woman's World - - Weeknight Wonderful -

1 Tbs. oil 2 cups mush­rooms, sliced 1 green pep­per, chopped 1 onion, chopped 1⁄ 2 tsp. ground chipo­tle chili pep­per 1⁄ 4 tsp. salt 3 cups shred­ded cooked turkey 1 (10 oz.) can mild green en­chi­lada sauce 1 cup frozen corn, thawed 11⁄ cups shred­ded sharp Ched­dar 2 cheese 1⁄ 4 cup chopped fresh cilantro. 8 ( 6") flour tor­tillas Sour cream, diced toma­toes and cilantro, op­tional Heat oven to 400°F. Coat 13"x9" baking dish with cook­ing spray. In large non­stick skil­let, heat oil over medium-high heat. Add mush­rooms, pep­per, onion, chipo­tle and salt; cook, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are ten­der, 10–15 min. Add turkey, sauce and corn; re­duce heat to medium-low. Cover; cook 5 min. more. 1⁄ 2 Re­move cup cheese skil­let and from cilantro. heat. Spoon Stir in about 1⁄ 2 cup mix­ture down cen­ter of each tortilla; roll up. Place in pre­pared baking dish seam side down; sprin­kle re­main­ing cheese over top. Bake un­til hot and cheese has melted, 15–20 min. If de­sired, serve gar­nished with sour cream, diced toma­toes and cilantro. Serv­ings: 4. Kitchen time: 30 min. To­tal time: 50 min. Calo­ries: 643 Pro­tein: 48g Fat: 29g (13g. sat.) Chol.: 144mg Carbs.: 48g Sodium: 1,502mg Fiber: 6g Sugar: 7g

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