1. In large bowl, combine turkey, onion, cilantro, garlic, oregano, cumin and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon turkey mixture. 2. In a 2-quart oblong glass baking dish, pour 1 can enchilada sauce. Arrange shells in baking dish; dot any remaining turkey mixture over shells. Pour remaining can of sauce over shells; cover tightly with foil. Bake at 375 until shells are tender, about 1 to 1 1/4 hours. Sprinkle cheese over top. Cover and let stand 10 minutes. Makes: 6 servings. Gail Shermeyer
2 chopped fresh cilantro
3 shredded reduced-fat monterey jack cheese
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 22.1g34%
- Saturated Fat 10.4g52%
- Cholesterol 134.6mg45%
- Sodium 4996.0mg209%
- Total Carbohydrate 89.9g30%
- Dietary Fiber 12.7g51%
- Sugars 22.0g
- Protein 56.5g113%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
baking, blending, cheese, chopped, cumin, dried, enchilada, garlic, ground, main, mexican, mild, nonfat, onion, oregano, pasta, ricotta, salt, sauce, shells