- 3 cups Mann's Broccoli Cole Slaw®
- 6 Flour tortillas, large 8 - 10", lowfat
- 3/4 lb Lean ground turkey
- 1 Yellow onion, diced
- 4 oz Jalapeños or green chiles, diced
- 1 1/2 cups Cheddar cheese, low-fat, shredded
- 28 oz Tomato sauce, low sodium
- 6 oz Tomato paste
- 2 Tbsp Green onions, diced for garnish
- 2 Tbsp Taco seasoning
- Cooking spray
Preheat oven to 350 degrees.
For enchilada sauce: In a large saucepan, mix tomato sauce, tomato paste and taco seasoning over medium high heat. Bring to a boil and reduce to simmer for 5 minutes.
For filling: Coat a large sauté pan with nonstick cooking spray. Sauté yellow onions and Mann’s Broccoli Cole Slaw® over medium-high heat until onions are translucent. Set aside. Using the same pan, add ground turkey and cook thoroughly, breaking the meat into small pieces -about 10 minutes. Add onions and Mann’s Broccoli Cole Slaw®, diced green chiles/jalapeños and 3/4 cup cheese. Stir until mixed thoroughly and cheese has melted.
Preparation: Spray a 9“ x 13” casserole dish with nonstick cooking spray. Pour sauce in the casserole dish, enough to cover the bottom. Dip or coat each tortilla with sauce; fill with 1/6 of enchilada filling and wrap; place in casserole dish with close of tortilla to the bottom. Pour all extra sauce on top of enchiladas. Sprinkle with remaining cheese. Garnish with diced green onions.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.