Two-Cheese Turkey Enchiladas
1 lb extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon Pure Cane Dark Brown Sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 oz) crushed tomatoes, divided
1 pkg (8 oz) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 oz) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
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.
- One serving: 1 enchilada
- Calories: 329
- Fat: 9 g
- Saturated Fat: 5 g
- Cholesterol:49 mg
- Sodium: 776 mg
- Carbohydrate:39 g
- Fiber:5 g
- Protein: 24 g
- Diabetic Exchange: 2 starch, 2 very lean meat, 2 vegetable, 1-1/2 fat.
I even managed to create something pretty normal looking:)