TURKEY ENCHILADAS WITH CREAMY SAUCE
The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.-Leona Therou, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 474 calories, Fat 25g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 876mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
CREAMY TURKEY ENCHILADAS
This recipe is perfect for that leftover turkey after Thanksgiving! These enchiladas are full of flavor and so cheesy! Your family will love them!
Provided by AZ Food Critic
Categories < 60 Mins
Time 55m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small size skillet add 1/2 cup oil, heat to medium / high and fry all tortillas lightly, dab with paper towels to remove excess oil from tortillas, stack on top of each other to prevent them from drying out. Set aside.
- Dice 2 cups of turkey into small pieces. Set aside.
- In a medium size mixing bowl add cheese and chopped onions, blend well. Set aside.
- In another medium size mixing bowl add sour cream, green chilies and soup, using a whisk, mix well. Set aside.
- ASSEMBLING AND COOKING:.
- Preheat oven to 350 degrees F.
- In a 9 x13 x 2 greased baking dish add 1/2 of soup mixture to bottom of baking dish.
- Fill each tortilla (one at a time) with about 2 tablespoons of turkey, top with 1 tablespoon cheese across the top and roll into a tight roll, place into pan on top of sauce. Repeat, making 2 rows of 6.
- Pour remaining soup mixture evenly over enchiladas. Top with remaining cheese.
- Bake uncovered for 35-40 minutes. Serve hot with rice and beans (optional).
- Cook's Notes:.
- "Chicken can also be used in this recipe. Top with sliced olives, cilantro or green onions (optional)".
Nutrition Facts : Calories 1150.6, Fat 88.9, SaturatedFat 38.1, Cholesterol 180.4, Sodium 2620.2, Carbohydrate 54.2, Fiber 5.3, Sugar 11.3, Protein 37.9
CREAMY TURKEY ENCHILADAS
Make and share this Creamy Turkey Enchiladas recipe from Food.com.
Provided by weekend cooker
Categories Poultry
Time 55m
Yield 8 tortillas, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, add margarine and saute onions, then add garlic powder, seasoned salt,chili powder, green chilies, and cayenne pepper.
- Stir in cream cheese, heat and stir just till cream cheese melts.
- Add diced turkey or chicken,.
- Spread out 8 tortillas and spoon about 3 heaping tablespoons of turkey-cream cheese mixture on each tortilla. Use all turkey mixture.
- Roll up tortillas and place seam-side down in lightly greased 11x15 baking dish.
- Pour whipping cream over enchiladas and sprinkle cheese over enchiladas.
- Bake uncovered at 350°F for 30 minutes or till cream and cheese are bubbly, but not brown.
Nutrition Facts : Calories 1215.8, Fat 95.4, SaturatedFat 51.4, Cholesterol 280.3, Sodium 1195.8, Carbohydrate 73.7, Fiber 5.1, Sugar 9.9, Protein 20
CREAMY TURKEY SPINACH ENCHILADAS
Make and share this Creamy Turkey Spinach Enchiladas recipe from Food.com.
Provided by Julesong
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Microwave the frozen spinach for 1 minute, then squeeze it dry.
- In a saucepan, melt the butter with the olive oil and sauté the mushrooms and onion until tender (about 5 to 7 minutes), then add the thawed/drained spinach, chopped turkey meat, Rotel, cumin, ancho, cayenne, oregano, basil, cilantro (if using), and salt, and sauté for about 7 minutes.
- Remove from heat and stir in the cream cheese and 1/4 cup sour cream until well combined.
- Lightly pan spray a 9x13-inch oven dish; pour a little of the enchilada sauce into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
- Place the flour tortillas between damp kitchen or paper towels and microwave for 45 seconds to soften.
- Spoon a quarter of the enchilada filling in the center of each tortilla, then roll each (tucking ends in) and place seam-side-down in the oven dish.
- Pour the remaining enchilada sauce over the completed enchiladas, dot with remaining 1/4 cup sour cream, then top with the grated cheeses.
- Bake at 350 degrees F for 20 to 30 minutes, until cheese is melted, bubbly, and golden.
- Serve with rice, beans, and garnish with guacamole.
Nutrition Facts : Calories 978.5, Fat 55.7, SaturatedFat 27.7, Cholesterol 163.3, Sodium 2455, Carbohydrate 74.3, Fiber 7.2, Sugar 4.8, Protein 46.7
TURKEY ENCHILADAS
I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. , Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish., In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. , Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts :
TURKEY ENCHILADAS VERDES
Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you'll be thankful for turkey leftovers. -Karyn Power, Arlington, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels., In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through. , Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with desired toppings.
Nutrition Facts : Calories 350 calories, Fat 17g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
HEALTHIER TURKEY ENCHILADAS
People with diabetes can enjoy cozy comfort foods like enchiladas. See how a few smart swaps can lower carbs, calories, and sodium without losing flavor or cheesy, creamy appeal.
Provided by LKB
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey and onion; cook until turkey is no longer pink and onion is tender, about 5 minutes. Stir in cumin and chipotle. Remove from heat and let cool slightly. Stir in 1 cup Oaxaca cheese.
- Spread 1/4 cup enchilada sauce in the prepared baking dish. Divide turkey mixture evenly among tortillas. Tightly roll tortillas and nestle, seam sides down, in the baking dish. Top with remaining sauce and remaining 1/2 cup cheese.
- Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
- Meanwhile, coarsely chop 1 tablespoon pepitas; mix with cilantro, green onion, garlic, and lime zest in a small bowl. Sprinkle topping over the enchiladas; add with remaining pepitas before serving.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 30.4 g, Cholesterol 57.4 mg, Fat 11.5 g, Fiber 4.4 g, Protein 23.5 g, SaturatedFat 4.7 g, Sodium 373.3 mg, Sugar 1.4 g
GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY
This is such an easy enchilada dish to make and a great use for leftover turkey. It's also very easy to adapt to different tastes just by changing an ingredient or two.
Provided by cherylcobbs
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
- Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
- Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 45.5 g, Cholesterol 164.2 mg, Fat 58.7 g, Fiber 3.9 g, Protein 42.1 g, SaturatedFat 35 g, Sodium 1541.9 mg, Sugar 5.8 g
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Categories Cheese Onion Tomato turkey Bake Hot Pepper Fall Sour Cream Cilantro Tortillas Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
- Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
- Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
TURKEY CREAM CHEESE ENCHILADAS
I created this recipe as a way to use the leftover turkey from Thanksgiving. My wife liked it so much that it's now become a staple of our after-Thanksgiving days. The turkey can be replaced with chicken and made any other time.
Provided by Josh C.
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 2 9x12 inch baking pans.
- Heat the butter and olive oil in a large skillet over medium heat. Stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes. Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings start to become fragrant, about 5 more minutes.
- Pour in the sour cream and heavy cream, and add the cream cheese. Stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove pan from heat and allow mixture to cool about 10 to 15 minutes. Divide mixture, and reserve half for topping.
- Combine shredded turkey with 2 1/2 cups of shredded Cheddar cheese in a large bowl. Add in half of the cooled cream and pepper mixture, and stir lightly to mix. Set aside.
- Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes. Slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable. Stack the warmed tortillas and cover to retain heat.
- To assemble the enchiladas, place 1/4 cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish. Top each dish with half of the reserved cream and pepper mixture. Bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble.
- Remove the pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling. Let stand about 10 minutes to rest before serving.
Nutrition Facts : Calories 571.2 calories, Carbohydrate 26.8 g, Cholesterol 129.5 mg, Fat 38 g, Fiber 3.8 g, Protein 32 g, SaturatedFat 19.8 g, Sodium 717 mg, Sugar 2 g
TURKEY ENCHILADAS
This recipe is originally from Lynne Rossetto Kasper, the host of The Splendid Table on NPR. It's a great way to use up leftover turkey. It's especially good with smoked turkey!
Provided by MaryMc
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degree F.
- In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
- In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
- Heat the oil in a heavy, 6-inch skillet over medium-high heat.
- Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side.
- Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil.
- Repeat until all 8 tortillas are softened and drained.
- Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan.
- Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
- Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.
Nutrition Facts : Calories 569.1, Fat 45.2, SaturatedFat 20.7, Cholesterol 99.8, Sodium 846.9, Carbohydrate 28.2, Fiber 3.8, Sugar 2.5, Protein 15.1
TURKEY ENCHILADAS
I love enchiladas, but I don't like the grease and excess fat when using ground beef. Nor does the fam like corn tortillas. So I swapped the beef for turkey, the corn tortillas for whole wheat tortillas and the sour cream to low fat sour cream. There is so much flavor in these, you won't miss the fat!
Provided by sarahsnyder1025_128
Categories Mexican
Time 1h5m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350.
- Brown ground turkey, season with salt and pepper.
- While turkey cooks, prepare the enchilada sauce by combining the spice package with 1 8 oz. can of tomato sauce and 1 1/2 cups water.
- Bring sauce to a simmer and allow to thicken.
- Spray a 3 qt casserole dish with non-stick spray and line the bottom with a little bit of the enchilada sauce.
- To assemble the enchiladas, in each tortilla you will place 1 1/2 teaspoons of low fat sour cream, and about 1 tablespoons cheddar cheese with 1/4 cup of the turkey. Roll tightly and place seam side down into the casserole.
- Cover enchiladas with remaining sauce and cheddar cheese.
- Cover casserole with foil and bake for 30 minutes, the last 15 min take the foil off to allow the cheese to melt.
- Remove from oven and let sit for about 10 minutes.
- Serve with salsa, sour cream and rice.
- enjoy!
Nutrition Facts : Calories 98.4, Fat 5.1, SaturatedFat 1.6, Cholesterol 41.4, Sodium 186.3, Carbohydrate 1.8, Fiber 0.4, Sugar 1.2, Protein 11.7
ROASTED TURKEY ENCHILADA BAKE
Here's the easiest enchilada bake ever, made with leftover turkey and layered with tortillas and cheese. Fifteen minutes of prep-then it's oven ready.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Combine first 5 ingredients.
- Place 2 tortillas, in single layer, on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the turkey mixture, sour cream and cheese. Repeat layers; cover.
- Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
TURKEY ENCHILADAS
These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.
Provided by Marta Sanchez
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small bowl, combine the cheese, onion, and black olives.
- In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
- Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
- Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.
Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g
TURKEY ENCHILADAS
Provided by Jason Vincent
Categories Cheese Garlic Tomato turkey Thanksgiving Dinner Hot Pepper Chile Pepper Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 26
Steps:
- While preparing Thanksgiving dinner, make the enchilada sauce:
- In a large bowl, combine the tomatoes, onions, ancho and arbol chiles, garlic, celery, carrots, coriander, cumin, and dill and stir to combine. Season with salt and pepper then transfer to the roasting pan you will roast the turkey in.
- Roast the turkey according to your recipe. As the turkey roasts, its juices and fat will drip down and cook the enchilada sauce ingredients. (Keep in mind that if you baste the turkey with the turkey juices, they'll be flavored with your enchilada sauce ingredients. To avoid flavoring your turkey this way, baste with melted butter, turkey or chicken stock, or low-sodium chicken broth-or a combination of these.)
- When you remove the turkey from the oven to rest, check to see that the vegetables are tender and if necessary return them to the oven to finish cooking.
- Working in batches, transfer the enchilada mixture to a food processor or blender and process until smooth-if necessary, use a few splashes of water to loosen or thin the mixture and create a smooth paste. Season with salt and pepper. DO AHEAD: The enchilada sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days, or frozen, up to 3 months.
- Assemble the enchiladas:
- Preheat the oven to 350°F and butter 2 (9- by 13-inch) baking dishes. Spread about 1 cup of the enchilada sauce in the bottom of each dish.
- Pick the meat off the leftover turkey carcass and transfer to a large bowl-you'll need about 4 cups of meat. Add half the remaining enchilada sauce, along with half the queso fresco and half the queso Chihuahua, and stir to combine.
- On a work surface, spread about 1 cup of the turkey filling on the bottom half of 1 tortilla and roll it up burrito-style, folding in the sides to seal them closed. Repeat with the remaining tortillas and filling. Arrange the enchiladas tightly in the 2 prepared baking dishes then cover with the remaining sauce, followed by the remaining queso fresco and queso Chihuahua. DO AHEAD: The turkey enchiladas can be assembled up to this point, covered, and refrigerated, up to 24 hours, or frozen up to 3 months.
- Cover the enchiladas with foil and bake until the cheese has melted and the sauce is thickened and dark, about 1 hour. Serve immediately with sour cream and limes.
TURKEY ENCHILADAS
Turkey, corn, tomato, and black bean filling is baked inside a corn tortilla topped with a mild sauce and melted cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Heat 1 tablespoon oil in medium pan over medium-high heat. Stir in flour, ground coriander, chili powder, and ground cumin; add tomato sauce, 1 cup water, and 3/4 teaspoon salt. Simmer 10 minutes.
- Heat remaining tablespoon oil in a large skillet over medium-high heat; add onion and turkey. Cook, stirring, until browned, 10 minutes. Brush tortillas with oil; warm in oven 3 minutes.
- Stir corn, beans, and tomatoes into turkey; season with salt and pepper. Spread 1/2 cup sauce in an 8-inch baking dish. Top each tortilla with a spoonful of sauce, 1/2 cup turkey, and 1 tablespoon cheese. Roll up; place in dish. Cover with remaining sauce and cheese. Bake until heated through, 15 minutes.
CONTEST-WINNING TURKEY ENCHILADAS
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.
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