Directions:
- Prepare turkey for roasting. Rub with mixture of the olive oil, minced onion, basil, garlic salt, chili powder, cumin and fajita seasoning. Roast to 165 degrees.
- Remove from oven and gather turkey drippings. Prepare enchilada sauce as directed, substituting turkey drippings for part of the water.
- Stuff turkey with the spanish rice (I use Rice-a-Roni brand prepared with 2 chopped celery stalks and 1 diced onion. I only simmer it for the first 10 or so minutes to allow further cooking in the turkey).
- Split mild green chiles and lay over breast and legs.
- Lay frozen burritos (can also use fajitas or tamales) in roasting pan around turkey.
- Pour enchilada sauce over the turkey and burritos. Cover with foil and roast approximately 45 minutes - 1 hour, until turkey internal temperature has reached at least 165 again.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 935.9 Kcal (3918 kJ) | ||
| Calories from fat | 409.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.54g | 70% | |
|---|---|---|---|
| Cholesterol | 315.86mg | 105% | |
| Sodium | 1123.75mg | 47% | |
| Potassium | 1347.62mg | 29% | |
| Total Carbs | 32.96g | 11% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 101.48g | 203% | |
| Vitamin C | 117.7mg | 196% | |
| Iron | 7.7mg | 43% | |
| Calcium | 99.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 161.18 Kcal (675 kJ) | ||
| Calories from fat | 70.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 70% | |
|---|---|---|---|
| Cholesterol | 54.4mg | 105% | |
| Sodium | 193.53mg | 47% | |
| Potassium | 232.09mg | 29% | |
| Total Carbs | 5.68g | 11% | |
| Sugars | 1.06g | 25% | |
| Dietary Fiber | 0.81g | 19% | |
| Protein | 17.48g | 203% | |
| Vitamin C | 20.3mg | 196% | |
| Iron | 1.3mg | 43% | |
| Calcium | 17.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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