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Layered Turkey Enchiladas

Makes: 4 servings
Bake 450°F 5 mins Cook 4 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 615,
  • Fat, total (g) 25,
  • chol. (mg) 120,
  • sat. fat (g) 11,
  • carb. (g) 52,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 6,
  • sugar (g) 16,
  • pro. (g) 45,
  • vit. A (IU) 2235,
  • vit. C (mg) 43,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1171,
  • Potassium (mg) 370,
  • calcium (mg) 394,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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