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Easy Enchiladas Recipe

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This recipe for Easy Enchiladas, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cherie Jones
Added: Sunday, November 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons canola oil
1/2 pound hot Itaian turkey sausage, casing removed
1 red bell pepper, seeded and chopped
6 scallions, sliced
1 teaspoon ground cumin
1 cup canned stewed tomatoes
3/4 cup canned black beans, rinsed and drained
3/4 cup canned chickpeas,rinsed and drained
1/8 teaspoon freshley ground white pepper
four 6 inch flour tortillas
1/2 cup shredded reduced-fat monterey jack cheese

Directions:
Directions:
1. Preheat the oven to 350F, spray a 2-quart casserole with nonstick cooking spray. In a large nonstick skillet, heat the oil, Saute the sausage, bell pepper and scallions, stirring frequently to break up the sausage, until browned, 6-8 minutes. Add the chili powder and cumin: cook, stirring, 1 minute. Stir in the tomatoes, beans, chickpeas and pepper. Reduce the heat and simmer 5 minutes
2. Prepare each flour tortilla with turkey mixture down the center of the tortilla then roll into cylinders. Place, seam-side down, in the baking s-dish; sprinkle with the cheese. Bake until heated through and the cheese is melted, 30-35 minutes. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
404 calories per serving

You can spoon any leftover sausage mixture into a pita for lunch or a casual supper; a green salad rounds out the meal

 

 

 

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