Turkey Enchiladas Recipe
Ingredients
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1 1/2 Cup (16 tbs), chopped | |
| Garlic | 4 Clove (5gm), minced | |
| 1 cup chicken bouillon | ||
| Chunky tomato | 2 16 Ounce | |
| Green chilies | 1/2 Cup (16 tbs), canned | |
| Cumin | 2 Teaspoon | |
| 2 cup turkey, cooked and diced | ||
| Oregano | 1 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| 8 com tortillas | ||
| Lettuce | 2 Cup (16 tbs), shredded | |
| Green onions | 6 , chopped | |
| Nonfat yogurt | 1 Cup (16 tbs) | |
Directions
1. Saute3/4 cup of onions, 3/4 cup of green peppers, and 2 cloves of garlic in 1/2 cup of bouillon. Cook until tender.
2. Add tomato sauce, 1/4 cup of green chilies, and 1 teaspoon of cumin. Simmer for 5 minutes. Remove from heat and set aside.
3. Mix remaining onions, green peppers, garlic, green chilies, turkey, and spices in a bowl.
4. Fill 8 corn tortillas with turkey mixture, and place rolled tortillas side by side in a 9" x 13" baking pan. Pour tomato sauce over tortillas and bake at 350° until tender, about 20 minutes.
2. Add tomato sauce, 1/4 cup of green chilies, and 1 teaspoon of cumin. Simmer for 5 minutes. Remove from heat and set aside.
3. Mix remaining onions, green peppers, garlic, green chilies, turkey, and spices in a bowl.
4. Fill 8 corn tortillas with turkey mixture, and place rolled tortillas side by side in a 9" x 13" baking pan. Pour tomato sauce over tortillas and bake at 350° until tender, about 20 minutes.
Chef
