Recipe by KellyG42
"You can't taste the carrot in this enchilada recipe, but it's a good way to add bulk and vegetables--just use a cheese grater or food processor for them."
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lean ground turkey
dried minced onion
diced fresh jalapeno pepper, or to taste
1 (1.25 ounce) package
taco seasoning mix
hot garlic-pepper sauce (such as Tabasco® Garlic Pepper Sauce)
plain Greek yogurt
1 (10.75 ounce) can
condensed cream of chicken soup
shredded queso quesadilla (Mexican melting cheese)
7 (6 inch)
1/2 (14.5 ounce) can
red enchilada sauce
This recipe is a keeper. I used a small can of corn instead of carrots. The yogurt is a good idea for people watching thier waist line. However, the taste was slightly noticeable. Next time I will try low fat sour cream. Thank you for a wonderful recipe.
Excellent--were a hit with my family, friends--they freeze and reheat well too--excellent flavor and easy to prepare!!
This recipe is great! I thought it would be too spicy, but it was just right! My 3 year old daughter even likes it!
Absolutely delicious. Instead of using garlic hot sauce I used garlic and tapitio. Also added olives to the cheese sauce. Amazing and filling.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 167
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