1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
12 flour tortillas (6 inch)
6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 375°F.
Cook turkey with onions and peppers in dressing in large skillet on medium heat until turkey is done, stirring frequently. Stir in 1/4 cup salsa; simmer on medium-low heat 2 min. Remove from heat; stir in 1 cup cheese.
Spread 1/4 cup salsa onto bottom of 13x9-inch baking dish. Spoon about 1/4 cup turkey mixture down center of each tortilla; roll up. Place, seam sides down, in dish. Spoon remaining salsa over enchiladas; cover.
Bake 20 min. Uncover; top with remaining cheese. Bake 10 min. or until enchiladas are heated through and cheese is melted. Top with sour cream and cilantro just before serving.
Substitute sliced green onions for the cilantro and/or green peppers for the red peppers.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 enchilada each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.