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TURKEY ENCHILADAS

SERVINGS 6

COOK TIME 25 min.

PREP TIME 45 min.

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Ingredients:

2 jars (16 oz. each) PACE® Picante Sauce

1/4 cup chopped fresh cilantro

2 tbsp. chili powder

1 tsp. ground cumin

2 cups (10 oz.) chopped cooked turkey

1 can (15 oz.) black beans, drained and rinsed

1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions

1 package (about 10 oz.) flour tortillas (7-inch)

1 cup shredded Monterey Jack cheese with jalape�o peppers

Directions:

HEAToven 350�F. Grease 10 x 15-inch jelly-roll baking pan. Combine picante sauce, cilantro, chili powder and cumin in large saucepan. Bring to a boil. Reduce heat to low; simmer 5 min.

COMBINE 1 1/2 cups sauce mixture, turkey, beans and 2/3 cup French Fried Onions in medium bowl. Spoon a scant 1/2 cup filling over bottom third of each tortilla. Roll up tortillas enclosing filling and arrange, seam side down, in a single layer in bottom of prepared baking pan. Spoon remaining sauce evenly over tortillas.

BAKE, uncovered, for 20 min. or until heated through. Sprinkle with remaining 2/3 cup onions and cheese. Bake for 5 min. or until cheese is melted and onions are golden. Serve immediately.

Tips from French's

Nutritional Analysis Per Serving (about 1 1/2 tortillas/per person): 354 Calories, 16 g Fat, 7 Saturated Fat, 54 mg Cholesterol, 24 g Protein, 48 g Carbohydrates, 8 g Dietary Fiber, 2000 mg Sodium.

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