Low Sodium Turkey Enchiladas and Cranberry Salsa
A great recipe to use with holiday leftovers.
Ingredients
- 6 White corn tortillas The Mission brand has 5mg of sodium
- 3 oz Low Sodium Cheese (Swiss or Sargento has a reduced sodium Pepper Jack)
- 12 oz Turkey cooked pulled, and heated, low sodium
- 9 oz Sour Cream Sauce see recipe below
- 1/4 cup Cranberry Salsa see recipe below
- 3 cilantro sprigs
Instructions
- Place enough canola oil in a large sauté pan to completely coat the bottom over medium heat.
- Place as many tortillas that will fit in your pan without overlapping. Heat for 10 seconds
- Flip tortillas over, sprinkle each with a 1/2 oz of cheese and cook till cheese begins to melt.
- Remove the tortillas from the pan, and place on a clean work surface.
- Spread 2 oz of the heated turkey down the center of each tortilla and roll tightly.
- Place 2 enchiladas on a plate and ladle 3 oz of sour over the enchiladas, completely covering them.
- Mound 2 tbsp of cranberry salsa on top of the enchiladas at the center.
- Garnish with cilantro sprig.
Nutrition
Serving: 1enchiladasCalories: 155kcalCarbohydrates: 22.3gProtein: 7.7gFat: 3.6gSaturated Fat: 1.3gPolyunsaturated Fat: 0.5gCholesterol: 11.7mgSodium: 133.3mgFiber: 3gSugar: 2g
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