Speedy turkey enchiladas

Yield: 1 servings

Measure Ingredient
1 can (10 oz) enchilada sauce;
15½ ounce Dark red kidney beans; (1 can) drained rinsed
8 \N Corn tortillas;
1 cup Cooked turkey; shredded
¼ cup Taco-flavored cheese; (3 oz)

CONVENTIONAL DIRECTIONS: Spray 13X9" (3-quart) baking dish with nonstick cooking spray; spray sheet of foil ut slightly larger then baking dish. Set aside. Reserve ⅓ cup of the enchilada sauce. In medium saucepan, combine remaining enchilada sauce and beans; cook over medium heat until thoroughly heated. Soften tortilla according to package directions. Place ⅛ of turkey on each tortilla; top each with ⅛ of bean mixture. Sprinkle each with 1 tablespoon cheese.

Roll up each tortilla; place seam down in spray-coated baking dish.

Top with reserved ⅓ cup enchilada sauce; sprinkle with remaining cheese. Cover dish with spray-coated foil. Bake at 350 degrees for 15 to 20 or until cheese is melted. 4 servings. MICROWAVE DIRECTIONS: Prepare recipe as directed above, using 13X9" (3-quart) microwave-safe dish. Cover dish with microwave-safe wrap. Microwave on MEDIUM for 4 to 6 minutes or until thoroughly heated and cheese is melted. Dietary Exchanges per serving: 2-½ STARCH EXCHANGES + 2 LEAN-MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 360; PRO: 23g; CAR: 42; FAT: 11g; CHO: 47gm; SOD: 630mg; Source: Fast and Healthy Magazine Nov/Dec, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 11-07-94

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