Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

bake:
5 mins
cook:
4 mins
total:
9 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

615 calories; fat 25g; cholesterol 120mg; saturated fat 11g; carbohydrates 52g; mono fat 1g; poly fat 3g; insoluble fiber 6g; sugars 16g; protein 45g; vitamin a 2235.2IU; vitamin c 42.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 7.1mg; vitamin b6 0.6mg; folate 8.1mcg; vitamin b12 0.4mcg; sodium 1171mg; potassium 370mg; calcium 393.8mg; iron 2.5mg.
Advertisement