Layered Turkey Enchiladas |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Recipe is written for uncooked turkey, but could also be a gold medal winner for the What To Do With Your Leftover Turkey category :) Ingredients:
1 lb turkey breast tenderloin, cut in bite sized strips |
16 ounces frozen peppers and onions, stir fry vegetables |
10 ounces enchilada sauce |
1/2 cup whole berry cranberry sauce |
54 inches corn tortillas, halved |
2 cups shredded mexican blend cheese |
lime wedge (optional) |
fresh cilantro stem (optional) |
Directions:
1. Preheat oven to 450°F
2. In extra-large skillet cook turkey in 1 Tbsp hot cooking oil over medium-high heat for 4 minutes or till no longer pink. Add veggies, enchilada sauce, and cranberry sauce. Bring to boiling. Sprinkle salt and pepper to taste.
3. In 2 quart baking dish layer 1/3 tortillas, 1/3 cheese, 1/2 turkey-veggie-sauce mix (add this part with a slotted spoon). Repeat. Then add the remaining tortillas, pour the leftover turkey-veggie-sauce juice (this is why you used the slotted spoon initially!) on top, and add the remaining cheese. Bake 10 minutes or till cheese is melted.
4. Cut into squares and garnish with limes and cilantro.
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