Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn (10 oz) enchilada sauce; 1 c Cooked turkey; shredded
15 1/2 oz Dark red kidney beans; 1/4 c Taco-flavored cheese;
-(1 can) drained rinsed -(3 oz)
8 Corn tortillas;

CONVENTIONAL DIRECTIONS: Spray 13X9" (3-quart) baking dish with
nonstick cooking spray; spray sheet of foil ut slightly larger then
baking dish. Set aside. Reserve 1/3 cup of the enchilada sauce. In
medium saucepan, combine remaining enchilada sauce and beans; cook
over medium heat until thoroughly heated. Soften tortilla according
to package directions. Place 1/8 of turkey on each tortilla; top each
with 1/8 of bean mixture. Sprinkle each with 1 tablespoon cheese.
Roll up each tortilla; place seam down in spray-coated baking dish.
Top with reserved 1/3 cup enchilada sauce; sprinkle with remaining
cheese. Cover dish with spray-coated foil. Bake at 350 degrees for 15
to 20 or until cheese is melted. 4 servings. MICROWAVE DIRECTIONS:
Prepare recipe as directed above, using 13X9" (3-quart)
microwave-safe dish. Cover dish with microwave-safe wrap. Microwave
on MEDIUM for 4 to 6 minutes or until thoroughly heated and cheese is
melted. Dietary Exchanges per serving: 2-1/2 STARCH EXCHANGES + 2
LEAN-MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL:
360; PRO: 23g; CAR: 42; FAT: 11g; CHO: 47gm; SOD: 630mg; Source: Fast
and Healthy Magazine Nov/Dec, 1994 Brought to you and yours via Nancy
O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-07-94

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