Layered Turkey Enchiladas

For an easy and delicious weeknight main dish recipe, try these irresistible Mexican enchiladas made with blended cheese and turkey breast.

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9 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Bake: 5 mins 450°F
  • Cook: 4 mins
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Layered Turkey Enchiladas
Ingredients
1
pound turkey breast tenderloin, cut in bite-size strips
1
16 ounce package frozen sweet peppers and onions stir-fry vegetables
1
10 ounce can enchilada sauce
1/2
cup whole berry cranberry sauce
9
6 inches corn tortillas, halved
1
8 ounce Mexican blend shredded cheese (2 cups)
 
Lime wedges (optional)
 
Cilantro sprigs (optional)
Directions
  1. Position oven rack toward top of oven. Preheat oven to 450 degrees F. In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauces. Bring to boiling. Sprinkle salt and pepper.
  2. In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese. Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro. Serves 4.
Nutrition Facts (Layered Turkey Enchiladas)
    Per serving:
  • 615 kcal cal.,
  • 25 g fat
  • (11 g sat. fat,
  • 3 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 120 mg chol.,
  • 1171 mg sodium,
  • 52 g carb.,
  • 6 g fiber,
  • 16 g sugar,
  • 45 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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