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Do you have a fridge full of holiday turkey leftovers? Do you
have a houseful of hungry holiday guests or starving teenagers?
Do you need a quick and tasty potluck supper? Look no
further...these Baked Turkey Enchiladas are a real crowd pleaser
that can be made up to one day ahead. Serve with a spinach or
tossed green salad and a lower-fat salad dressing.
Baked Turkey Enchiladas
3 cups (750 mL) cubed cooked turkey
1 10 oz (284 mL) can cream of chicken soup (half fat or regular)
2 cups (500 mL) shredded Cheddar cheese, divided
1 4-1/2 oz. (127 mL) can green chilies, drained
1/2 cup (125 mL) light sour cream
1/2 chopped red pepper
2 tbsp (25 mL) chopped fresh cilantro (optional)
2 cups (500 mL) prepared tomato salsa, divided
1 (340 g) pkg. small flour tortillas (10 per package)
1. Pre-heat oven to 350°F (180°C). Spray two 9 x 13 inch (3 L)
casserole dishes with nonstick cooking spray.
2. Combine turkey, soup, 1 cup (250 mL) cheese, chilies, sour
cream, red pepper and cilantro (if using).
3. Spread 1/2 cup (125 mL) of salsa in the bottom of each
casserole dish.
4. Lay tortillas flat on cutting board or counter. Divide mixture
evenly among tortillas, placing filling in a line down the
centre. Roll each tortilla into a fairly tight cylinder. Place 5
tortillas seam side down in each casserole dish. Spoon remaining
salsa over top of tortillas and sprinkle with reserved cheese.
Bake for 30-35 minutes or until bubbling and heated through.
Suppertime Survival is a cookbook and healthy eating guide
designed to help busy families learn how to plan and prepare
healthy meals for their families. It includes chapters on
getting organized to make meals, healthy eating for different
ages and stages, and tips to achieve and maintain a healthy
weight.
Suppertime Survival is written by two dietitian moms, Bev
Callahan and Lynn Roblin, who know a thing or two about getting
supper on the table in a hurry. For more information and recipes
visit http://www.suppertimesurvival.com
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