Kelly's Enchiladas

Kelly's Enchiladas

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
KellyG42
Recipe by  KellyG42

“You can't taste the carrot in this enchilada recipe, but it's a good way to add bulk and vegetables--just use a cheese grater or food processor for them.”

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Ingredients

Adjust Servings

Original recipe yields 7 enchiladas

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
  3. Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
  4. Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
  5. Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

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Reviews (2)

Rate This Recipe
Beetlechick82
5

Beetlechick82

This recipe is a keeper. I used a small can of corn instead of carrots. The yogurt is a good idea for people watching thier waist line. However, the taste was slightly noticeable. Next time I will try low fat sour cream. Thank you for a wonderful recipe.

spartyboo
3

spartyboo

Excellent--were a hit with my family, friends--they freeze and reheat well too--excellent flavor and easy to prepare!!

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 29.1 g
  • 58%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 1341 mg
  • 54%

Based on a 2,000 calorie diet

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