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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A delicious way to use up and holiday leftovers! Ingredients:
1 cup cooked turkey |
1 (10 ounce) can ro-tel tomatoes |
1 medium bell pepper, finely chopped |
1 large onion, finely chopped |
1 (14 ounce) can pinto beans |
1 tablespoon salt |
1 1/2 teaspoons ground cumin |
8 (10 inch) flour tortillas |
10 ounces shredded cheese |
Directions:
1. In large saucepan, combine all ingredients except the tortillas and cheese.
2. Bring to a boil, reduce to simmer, and simmer 10 minutes or until onions are soft.
3. Once simmered, spoon mixture (using a slotted spoon) onto tortillas; roll into enchiladas by folding two sides over and then rolling.
4. Line in greased 13 x 9 inch pan.
5. Spoon remaining liquid over top.
6. Bake, covered, at 350 F for 45 minutes; uncover and top with cheese, and bake an additional 5 minutes.
7. Let stand five minutes before serving.
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