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."
Watch video tips and tricks
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!!
* 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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These saucy beef enchiladas are simple and quick to make.
Quick-and-easy cheese enchiladas are smothered in chili-cheese sauce.
See how to make incredibly quick-and-easy chicken enchiladas.