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Turkey Enchilada Stack Recipe
|Tomatillo salsa/Purchased mud green salsa||1 Cup (16 tbs)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Ground turkey||1 Pound|
|Diced green chiles||3⁄4 Can (7.5 oz) (Or 1 Small Can)|
|Onion||1 Small, finely chopped|
|Chopped tomatoes||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2480 Calories from Fat 1058
% Daily Value*
Total Fat 118 g181%
Saturated Fat 65.5 g327.4%
Trans Fat 1.2 g
Cholesterol 600.5 mg
Sodium 3524.7 mg146.9%
Total Carbohydrates 195 g65%
Dietary Fiber 13.6 g54.4%
Sugars 31.3 g
Protein 151 g301.5%
Vitamin A 161% Vitamin C 932.2%
Calcium 219.6% Iron 92.2%
*Based on a 2000 Calorie diet
Mix 1 1/2 cups of the cheese with turkey, chiles, onion, 1/2 cup of the salsa, and 1/2 cup of the tomatoes.
Divide mixture into 7 equal portions.
Lay a tortilla in a shallow pie pan and spread evenly with a portion of the turkey mixture.
Continue to layer tortillas and filling, ending with a tortilla.
Spread last tortilla with remaining 1/2 cup cheese, 1/2 cup salsa, and 1/4 cup tomatoes.
Cover enchilada stack with foil and bake in a 400° oven for 40 minutes.
Uncover and continue baking until turkey in center is cooked through; cut to test (about 40 more minutes).
Let stand for about 5 minutes;