Yield: 5 Ethnicity: Mexican   Meal Type: Main Course, Entrée   Occasion: Cinco de Mayo   Preparation Method: Bake   Product Type: Cooked Turkey   Dish Type: Enchilada

Ingredients

1 Cup light sour cream

1 Cup light ranch dressing

1 Pound COOKED TURKEY, cubed

10 8-inch flour tortillas

8 ounces Montery Jack cheese, shredded

1 pint refrigerated salsa

2 ripe tomatoes, seeded and diced

1 small bunch red-leaf lettuce, thinly sliced

Preheat oven to 375 degrees F. In small bowl, mix sour cream and ranch dressing. Into medium bowl, stir 1 cup of sour cream mixture with turkey. With the remaining sour cream mixture, spread 1 tablespoon sour cream mixture on each tortilla. Top with 1/3 cup turkey mixture, 2 tablespoons cheese and 2 tablespoons salsa. Roll up and place seam side down in greased 13" x 9" baking pan. Bake, covered, 25 to 30 minutes. To serve, top with diced tomatoes, shredded lettuce and any remaining salsa and sour cream mixture.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 806   % Daily Value* Total Fat 46g Cholesterol 115mg Sodium 3236mg Total Carbohydrate 60g Protein 37g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4