GREEN "ENCHILADA" TURKEY SKILLET DINNER
20 ounces ground turkey
2 teaspoons taco seasoning
4 ounce can chopped green chiles
4 ounces cream cheese, softened
7 ounce can green Mexican salsa
2 green onions, chopped
Salt, to taste
4 ounces Monterey jack cheese, shredded
In a large skillet or wok, brown the meat; drain off any excess grease. Stir in the seasoning and chiles. Add the cream cheese in spoonfuls and blend into the meat well. Stir in the salsa and green onions; adjust the seasoning with salt. Simmer a minute or two until the sauce is bubbly. Add the Monterey jack cheese; cook and stir until the cheese melts.
Makes 4-6 servings
Freezing not recommended
Per 1/4 Recipe: 523 Calories; 40g Fat; 35g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 349 Calories; 27g Fat; 23g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
As soon as I dumped in the can of green salsa, I knew I had a problem. It added way too much liquid and turned this into more of a soupy sauce. However, it's delicious and would be wonderful served over a piece of grilled chicken, chopped lettuce or some eggs. I put mine in a bowl and ate it with a spoon. If you'd like it less soupy, only add enough green salsa until you get the consistency you want. Click the photo to see a close-up.
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