Tacos, Burritos and Enchiladas: Turkey Enchiladas | Submitted By: Marta Sanchez

2 cups grated Cheddar and Monterey cheese Onion, chopped1 blend1 (2 ounce) can sliced olives24 black (6 inches) corn tortillas1 (19 ounce) can Red enchilada sauce4 cups of cooked Turkey, choppedPreheat kiln at 350 degrees F (175 degrees C). Lightly grease a 9 x system 13-inch baking dish. In a small bowl, combine cheese, onion, and black olives. In a small skillet, heat enough oil to lightly coat a tortilla and cook until soft. Remove and to enchilada sauce to dip coating. Add a mixture of the Turkey and cheese in the Centre of tortilla, roll and Crucible prepared. Repeat until the bottom layer of pan covered with enchiladas. Enough sauce poured over the lower layer to the cover. Repeat the process with a second level? spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted. Quantity per serving Calories: 673 | 33.5 g total fat: | Cholesterol: 136 mg Powered by ESHA nutrient database

Servings per prescription: 6

Amount per serving

Calories: 673

Total Fat: 33.5 g cholesterol 136 mg sodium: 499 mg total Carbs: 53.6 g dietary fibres: 7.8 g protein:-1. VIEW 8 g LEPTOMEREiS DIET
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