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id 574
Name Turkey Enchiladas
Main Dish Category Main Dish
Secondary Dish Category Poultry,
Main Ingredient Turkey
Other Ingredient Black Beans
Number of People 8
List of Ingredients 2 to 2 1/2 cups shredded, cooked turkey (diced works too)

1 (14 1/2 oz) can no-salt added diced tomatoes, with juice

1 (15 oz) can black beans, drained and rinsed

1 1/2 cups salsa

1 cup total shredded Colby Jack cheese and Monterey Jack cheese

1/2 cup light sour cream

3 green onions, sliced

1/4 cup fresh cilantro, chopped

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

12 tortillas

1 tsp hot sauce (optional)
Description Heat oven to 375. Lightly coat a rectangular baking dish with cooking spray; set aside. Stir together canned tomatoes and salsa. For filling, mix half of salsa & tomato mixture with turkey, beans, 3/4 cup cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 cup filling on each tortilla (I used about 1/2 cup). Roll tortillas around filling. Place, seam side down to hold tortillas together, in prepared dish. Set aside



For sauce, add hot pepper sauce to remaining salsa mixture. Spoon over enchiladas. Cover dish with foil and bake 30 minutes. Uncover and top with remaining cheese; bake 5-10 minutes longer uncovered, until heated through and cheese melts. Sprinkle with additional cilantro and green onions when serving.
Time 1 hour
Cooking Type Bake
Difficulty (1-5) 2
Notes I eliminated salt and pepper and hot sauce. 



Great for leftover turkey.
Origin Ladies Home Journal, May 2009
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