Turkey Enchilada Pie

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Turkey Enchilada Pie

– by Jean Fisher

Healthy ground turkey makes a creamy filling for a folded flour tortilla enchilada. Quick, easy, delicious and nutritious!

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Turkey Enchilada Pie

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Serves 4

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12 ounces ground turkey
1/2 teaspoon garlic powder
1 dash pepper
2 tablespoons flour
3/4 cup milk
1/4 cup canned, diced chilies
1 dash cumin
4 flour tortillas
4 ounces shredded cheddar cheese
2 tablespoons salsa
4 ounces tomato slices
non-stick cooking spray
dried cilantro for garnish

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Directions

Brown ground turkey in a skillet over medium heat until no longer pink. While cooking sprinkle with garlic powder and pepper and stir often to break the meat into very small pieces.
Using a whisk, completely dissolve flour into milk. Pour into skillet along with meat. Add diced chilies and cumin, stir and reduce heat to lowest setting.
Turn oven on to 400 degrees and spray a baking sheet with non-stick cooking spray. Cut a flour tortillas into haves and place on baking sheet.
Mix salsa into shredded cheese and spread evenly over tortilla haves all the way to the edges.
Spoon ground turkey mixture on to one side of the tortilla half, leaving space at the edges, then fold the second side over to cover the meat. Press the edges together so as the cheese melts a gentle seal will form during baking.
When cheese has melted and tortilla is lightly crisp remove from oven and serve with tomato slices sprinkled with dried cilantro.

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Nutritional information for Turkey Enchilada Pie

Calories: 394
Calories from Fat: 183

% Daily Value*

Total Fat 20g	31%
Saturated Fat 9g	46%
Cholesterol 101mg	34%
Sodium 611.5mg	25%
Total Carbohydrates 25.5g	8%
Dietary Fiber 2g	8%
Sugars 4.5g	~
Protein 27.5g	55%

Vitamin A	13%	Iron	18%
Vitamin C	12%	Calcium	33%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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