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Turkey & Bean Enchiladas
Source: Eating Well



Rating:
Prep Time: 60 minutes
Cook Time: 70 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Tomatillo Salsa

Enchiladas
0 1/2 lb  ground turkey
2 tsp  canola oil
1 tbsp  ground cumin
1 tbsp  chili powder
0 1/4 tsp  ground cinnamon
0 1/4 cup  fresh cilantro
Directions
  1. To make tomatillo salsa: Combine tomatillos, onion, garlic and jalapeno in a food processor. Using an on/off motion, pulse until smooth. Stir in cilantro and season with salt and pepper.
  2. To make enchiladas: Preheat oven to 450°F. Coat an 8-by-11-inch baking dish with nonstick cooking spray. Place turkey in a large nonstick skillet over medium-high heat and cook, stirring to break up meat, until no longer pink. Season with salt and pepper. Drain in a colander. Wipe out the pan with paper towels.dd oil to the pan and heat over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapenos, cumin, chili powder, oregano, and cinnamon; cook, stirring, for 2 to 3 minutes more. Mash beans coarsely and add to the pan, along with broth, tomatillos and the cooked turkey. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cilantro and season with salt and pepper.
  3. To assemble enchiladas: Soften a tortilla by heating it directly on a stovetop burner for about 30 seconds, turning frequently. Spoon about 1/2 cup of the turkey-and-bean filling down the center of the softened tortilla. Roll up and place seam-side-down in the prepared baking dish. Repeat these steps with the remaining tortillas and filling. Spoon the tomatillo salsa over the enchiladas and sprinkle with cheese. Bake until heated through, about 10 minutes. Serve with tomato salsa and sour cream, if desired.

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