The serving size is 2 tortillas, but its SUCH a huge portion, I usually opt for a splurge! Instead of two, I will put one on my plate, and add a slice of Velveeta cheese to my broccoli!! (Everything seen here is portion sizes, other than the cheese. This was hubby's plate!)
CALORIES: 674. CARBS 88. FAT 19. PROTEIN 38. (for 2 enchiladas)
Before we get to the recipe, I wanted to share HOW I cooked my turkey. The reason for this is because several of my recipes I am going to be adding this week will call for "leftover turkey" and i do not mean ground turkey you find at the grocery store. See, I cook on a budget.. and when I can find a big turkey in the grocery store for $20.. well, I'm going to buy that bird, cook it and feed my family for an entire week on it.
"But MOM?"
"Oh honey, turkey AGAIN?
"Ugh, I'm so sick of leftovers!"
I promise those are NOT words you will hear from my family when I cook using the same meat for 5 days in a row, and I promise, it wont be with yours either.. but we will get to that later.
So, how I cook my turkey, for the calories in my recipes that call for "Leftover Turkey." 2 Cups diced (and packed in the cup) is right around 475 calories.
I use a roasting bag and cook a whole turkey in the oven. (If i have just a breast, I cook it in the crock pot.) I clean the bird, rinse and pat dry. Gently salt the inside of the bird and toss in an onion (peeled and sliced into quarters) and two WHOLE stalks of celery. (rinse, but do not trim of leaves.) Then put the bird in the bag (per directions) and Pam spray the top of the bird. (this is in place of the butter.) and cook until done. You want your turkey to *almost* fall off the bone. Any less, it wont be done and any more, it will be dry. **IF YOU COOK IN THE CROCK POT, COOK BREAST SIDE DOWN** This will cause all juices to run into the breast, rather than out of it.
Now, back to the recipe.
Ingredients:
2 cups Leftover Turkey, diced.
1 1/2 cups leftover stuffing, prepared. (I just prepare a box of stove top and measure out what i need)
1 packet turkey gravy mix. prepared with 1 1/2 cups of water (NOT 1 cup like it calls for) You will need one cup for the mix, and 1/2 cup to put in the baking dish.
(OR Brown gravy mix, we have made it with both, and prefer the brown however my mother in law's family prefers with the turkey gravy!)
1/4 cup Shredded Mozzarella Cheese (for the filling)
1/2 cup Shredded Mozzarella Cheese (for the top)
1/2 can DRAINED Hunt's Diced Tomato's
1 pack (8 each) My Essentials 130 calorie 9 inch round Burrito Size Flour Tortillas.
Directions:
Mix in a large bowl, the turkey, stuffing, 1/4 cup mozzarella cheese, and ONE CUP of the gravy. Mix together well. Warm tortillas. Pam spray a 9X13 baking dish. Place 1/2 cup of the gravy mix into the baking dish. Lay out each tortilla and Measure 3 tablespoons... (not a standard spoon you pulled out of your drawer. USE a tablespoon!) of the stuffing mix into the center of each tortilla. Roll and place, seam side down into the baking dish. You will not use all of the stuffing mix. The tortillas should fill the baking dish. Top the rolled tortillas with the remaining stuffing mix, then top with the tomato's. Sprinkle the remaining cheese on top and if you wish.. top with peppers or black olives! (not included in the calorie count)
This is what you should have so far!!
Cover with foil and bake at 350 degrees for 35 minutes. Remove foil and bake another 5 minutes.
and now you have a yummy meal to feed a bunch!
Enjoy! ~Evilone
