Wednesday, October 14, 2009

Mushroom Turkey Enchiladas

My friend Sarah made these for me many years ago while we were both in seminary (now, we both work for seminaries). They were scrumptious! I love Mexican food, so anytime I can make something "mexican-y" at home and have it taste good and be somewhat healthy, I do.
Well, I forgot the printed recipe at work and I had to do it quick, so didn't have time to walk back over and get the recipe. So, I just did it for memory and changed it up a bit!

8 whole wheat tortillas
1 lb ground turkey
1 lb fresh sliced mushrooms
1/2 large onion
1/3 cup chicken broth (or water)
1 12 oz jar salsa
2 cups 2% mexican cheese
8 oz light sour cream
1 can healthy choice cream of mushroom soup
1/3 cup water

Cook turkey and drain. Saute mushrooms and onion in broth and evoo. Add salsa. Add turkey back to pan. Warm through. Put about 1/3 cup filling in each tortilla. Roll. Lay flap side down in pan (I used 2 8x8 pans, but 1 9x13 will work too, slightly sprayed with Pam).
Mix sour cream, soup, water, and pepper. Pour over the top of tortillas. Top with cheese.
Bake at 350 for about 20-25 minutes till cheese is melted and rest is heated through.
These are yummy, creamy, healthy(sorta), and filling. Enjoy!

1 comment:

Anonymous said...

I think it has been enchilada week in the blog world! So many of us have made them :)