Healthy Recipes From Fit City
Turkey Enchiladas
| 1/4 cup | reduced calorie tub margarine |
| 1 cup | chopped onion |
| 1 cup | chopped green bell pepper |
| 9 ounces | diced cooked turkey |
| 1/2 cup | canned green chilies, drained and diced |
| 1/4 cup | all-purpose flour |
| 2-1/2 tsp. | low-sodium instant chicken broth mix |
| 3/4 cup | plain nonfat yogurt |
| 4/12 ounces | shredded cheddar cheese |
| Twelve | tortillas |
Preheat oven 350 – spray two 11-by-7-inch
glass baking dishes with nonstick cooking spray; set aside.
In small saucepan, melt 2 tablespoons of
the margarine; sauté onion and green pepper 3 minutes,
until softened. Stir in turkey and chilies; set aside.
To prepare sauce, in small skillet, melt
remaining 2 tablespoons margarine. Stir in flour. Add chicken
broth and 2 1/2 cups water; cook over medium heat, stirring
constantly, about 5 minutes, until mixture is smooth. Reduce
heat to low; cook 2 minutes longer. Whisk in yogurt and
1/2 cup of the cheese.
Pour 1/2 cup sauce into turkey mixture.
Dip each tortilla, one at a time, into remaining sauce;
fill each with about 1/4 cup turkey mixture. Roll tortilla
tightly and place seam-side down in baking dish. Repeat
with remaining tortillas and filling. Pour any remaining
sauce over tortillas; sprinkle evenly with remaining cheese.
Bake until bubbly, 25 to 30 minutes.
Makes 6 servings
Per Serving (2 enchiladas): 392 Calories, 25 g Protein,
18 g Fat, 36 g Carbohydrates, 309 mg Calcium, 612 mg Sodium,
56 mg Cholesterol, 2 g Dietary Fiber
This
Weight Watchers recipe is a favorite of Sandra Harrod, a
volunteer with The Health Collaborative.