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Easy Cheesy Turkey Enchilladas
Yields 5 [print
this recipe]
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1 Cup light sour cream
• 1 Cup light ranch dressing
• 1 Pound cooked turkey, cubed
• 10 8-inch flour tortillas
• 8 ounces Montery Jack cheese, shredded
• 1 pint refrigerated salsa
• 2 ripe tomatoes, seeded and diced
• 1 small bunch red-leaf lettuce, thinly sliced
Directions:
| 1. |
Preheat oven to 375 degrees F. |
| 2. |
In small bowl, mix sour cream and ranch dressing. Into medium
bowl, stir 1 cup of sour cream mixture with turkey. |
| 3. |
With the remaining sour cream mixture, spread 1 tablespoon
sour cream mixture on each tortilla. Top with 1/3 cup turkey
mixture, 2 tablespoons cheese and 2 tablespoons salsa. Roll
up and place seam side down in greased 13" x 9" baking
pan. |
| 4. |
Bake, covered, 25 to 30 minutes. |
| 5. |
To serve, top with diced tomatoes, shredded lettuce and any
remaining salsa and sour cream mixture. |
| Nutrition Analysis (per
serving) |
Calories
|
806 |
| Protein |
37 g |
| Carbohydrates |
60 g |
| Cholesterol |
115 mg |
| Total Fat |
46 g |
| Sodium |
3236 mg |
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Turkey Fruited Salad with Bow Tie Pasta
Yields 4 [print
this recipe]
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• 1/2 Cup low-fat
lemon yogurt
• 2 Tablespoons orange juice concentrate, defrosted
• 1/4 Teaspoon ground ginger
• 2 Cups bow-tie pasta, cooked according to package directions
and drained
• 1/2 Pound cooked turkey breast, cut into 1/2-inch cubes
• 1 Can (10-1/2 ounces) mandarin oranges, drained
• 1 Medium red apple, cored and chopped
• 1 Cup seedless grapes, halved
• 1/2 Cup chopped celery
Directions:
| 1. |
Dressing: In small bowl combine yogurt, juice and ginger;
cover and chill. |
| 2. |
Salad: In large bowl combine cooked pasta, turkey, oranges,
apple, grapes and celery. |
| 3. |
Fold dressing into turkey mixture and toss to coat. Cover
and refrigerate until ready to serve.
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| Nutrition Analysis (per
serving) |
Calories
|
269 |
| Protein |
22 g |
| Carbohydrates |
43 g |
| Cholesterol |
49 mg |
| Total Fat |
2 g |
Sodium
|
71 mg |
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Quick Turkey Quesadillas
Yields 4 [print
this recipe]
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12 Ounces turkey breast or thighs, skin removed and cubed
• 1 Tablespoon vegetable oil
• 8 8-inch whole wheat flour tortillas
• 2 Cups Cheddar cheese, shredded
• 1 Cup green onions, chopped
• 1/4 Cup canned mild jalapeno chile, chopped
• 1 Cup salsa
• As needed salsa for garnish
• As needed lime wedges
• As needed sour cream, optional
• As needed guacamole, optional
Directions:
| 1. |
Stir-fry cubed turkey in oil until the pinkness disappears.
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| 2. |
Sprinkle 4 tortillas with turkey, cheese, onions and jalapeno.
Drizzle salsa over top. |
| 3. |
Cover each tortilla with the remaining tortillas. Place on
microwavable plates and microwave on high for 1 to 2 minutes
until the cheese is melted and the turkey is heated through.
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| 4. |
Cut each tortilla into wedges and serve immediately with salsa,
lime wedges and optional sour cream and guacamole. |
| Nutrition Analysis (per
serving) |
Calories
|
632 |
| Protein |
42 g |
| Carbohydrates |
48 g |
| Cholesterol |
112 mg |
| Total Fat |
28 g |
Sodium
|
1456 mg |
Recipes courtesy of the National Turkey Federation
To find more turkey recipes, visit www.eatturkey.com.
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