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Turkey Enchiladas Verdes

Budget.Gourmet's picture
Ingredients
  Butter/Oil 1 Teaspoon (For Greasing Baking Dish)
  Soft corn tortillas 12 (Fresh)
  Recaito 24 Ounce (2 Jars, 12 Ounces Each)
  Shredded cooked turkey 3 Cup (48 tbs)
  Mexican blend shredded cheese 8 Ounce (2 Cups)
  Thinly sliced onion 1⁄2 Cup (8 tbs)
  Sour cream 1⁄4 Cup (4 tbs) (For Serving)
Directions

1. Heat oven to 350°F. Grease a 13 x 9-inch baking dish. Make 2 stacks of 6 tortillas and wrap each stack in foil. Place both packages in oven. Bake until tortillas are soft, about 5 minutes.
2. Reserve 1 cup recaito. In a medium bowl, combine turkey and remaining recaito.
3. Remove one package of tortillas from oven. Spoon 1/4 cup turkey mixture on a tortilla, roll up, and place in prepared dish. Repeat with remaining turkey and tortillas. Spread reserved recaito over enchiladas and sprinkle with cheese and onion.
4. Increase oven temperature to 400°F. Bake enchiladas until cheese is melted and filling is heated through, about 30 minutes. Serve with sour cream on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Everyday
Ingredient: 
Turkey
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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