Title: Left over Turkey Enchiladas
Categories: Poultry
Yield: 10 Servings
| 1/4 | c | Olive oil |
| 1/2 | c | Onions; chopped |
| 1/2 | c | Bell peppers |
| 1/4 | c | Olive oil |
| 2 | c | Turkey; cooked/chopped |
| 2 | c | Corn; frozen |
| 1 | | 15 oz can enchilada sauce; u |
| 3 | ts | Chili powder |
| 1 | ts | Salt |
| 1/2 | c | Regular cheddar cheese; shre |
| 1/2 | c | Fat-free cheddar cheese; shr |
| 10 | | Tortillas |
Recipe by: Anita A. Matejka Preparation Time: 0:15 Preheat oven at 350. In
a large saucepan, cook onions and bell pepers in oil until tender. Stir in
turkey, corn, enchilada sauce, chili powder, and salt until cooked
through. Spread about 1/4 filling and fat-free cheese on each tortilla,
roll up and place seam side down on a baking sheet lined with foil.
Sprinkle with remaining cheese. Bake for 30 minutes.