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Enchiladas With Turkey

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  Vegetable oil 2 Tablespoon
  Yellow onion 1 Small, chopped
  Canned tomato sauce 30 Ounce (Two 15 Ounce Cans)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Chili powder 2 Tablespoon
  Dried oregano 1⁄2 Teaspoon, crumbled
  Ground cumin 1⁄2 Teaspoon
  Chopped leftover cooked turkey 2 Cup (32 tbs)
  Canned red kidney beans 1 Pound, drained, rinsed (1 Can)
  Corn tortillas 12
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Scallions 8 Large, chopped

Preheat the oven to 350° F.
Heat the oil in a medium-size saucepan over moderate heat for 1 minute.
Add the onion and saute, stirring occasionally, for 5 minutes or until limp.
Add the tomato sauce, chilies, chili powder, oregano, and cumin, cover, and simmer for 30 minutes.
Spread a thin layer of the tomato mixture in the bottom of an un-greased 13" x 9" x 2" baking pan.
Mix 1 1/2 cups of the remaining tomato mixture with the turkey and beans.
Spoon the mixture over half of each tortilla.
Fold the tortillas over and arrange, slightly over lapping, in the tomato mixture in the baking pan.
Spoon the remaining tomato mixture evenly over the tortillas, then sprinkle with the cheese and scallions.
Bake, uncovered, for 20 minutes or until bubbling.

Recipe Summary

Difficulty Level: 
Main Dish

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