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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Easy Enchiladas Recipe

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This recipe for Easy Enchiladas is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp canola oil
1/2 lb hot Italian turkey sausage, casings removed
1 red bell pepper, seeded and chopped
6 scallions, sliced
1 tsp chili powder
1/2 tsp 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 tsp freshly ground white pepper
Four 6" flour tortillas
1/2 c shredded reduced-fat Monterey Jack cheese
Directions:
Directions:
Preheat oven to 350º; 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.
Place the tortillas on a work surface; spoon the turkey mixture down the center of the tortillas, then roll them into cylinders. Place, seam-side down, in the baking 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 servings

 

 

 

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