Leftover Thanksgiving Turkey Enchiladas

Turkey enchiladas

SERVINGS 8        PREP TIME   20 mins

2 – 2 1/2 cups shredded, cooked turkey
1 14 1/2 ounce can no-salt diced tomatoes
1 15 ounce can black beans, rinsed
1 1/2 cups Primo & Mary’s Black Bean & Corn Salsa(Mild or Medium)
3/4 cup shredded Colby Jack and Monterey Jack cheese (3 oz. total)
1/2 cup light sour cream
3 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 7 – 8 inches whole-wheat or regular flour tortillas

1.   Heat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 cup salsa, 1/2 cup cheese, sour cream, scallions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll tortillas around filling. Place, seam sides down to hold tortillas together, in prepared dish; set aside.
2.   For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 min more or until heated through and cheese is melted. Sprinkle with additional cilantro and scallions. Serves 8.

Back to gallery

Speak Your Mind