Pepper Jack and Smoked Turkey Enchiladas
Serve these hearty enchiladas with a simple side salad of butter lettuce with orange or pink grapefruit sections and a citrus-flavored vinaigrette. A great recipe for using leftover turkey, too.
1 (15-ounce) can enchilada sauce
1 (14.5-ounce) can diced tomatoes with mild green chilies
1 tablespoon fresh lime juice
8 (7-inch) flour tortillas
10 ounces (about 2 cups) deli smoked turkey breast, chopped
1 (15-ounce) can black beans, drained and rinsed
2 cups (8 ounces) coarsely grated pepper Jack cheese- divided use
2 cups (8 ounces) coarsely grated Monterey Jack cheese - divided use
- Combine the enchilada sauce, tomatoes, and lime juice in a medium microwave-safe glass bowl. Heat on 100% power for 3 minutes or until hot. Set aside.
- Warm the tortillas according to the package instructions. Brush one side only of each warm tortilla with the hot sauce, reserving the rest of the sauce for the topping. Set aside.
- Combine the turkey, beans, and 1 3/4 cups each of the cheeses in a large bowl. Spoon the mixture evenly into the center of each tortilla. Roll up tightly and place in a sprayed microwave-safe, large oval casserole dish or 12x9-inch microwave-safe baking pan. Spoon the remaining sauce over the enchiladas; sprinkle the top with the remaining cheeses.
- Microwave on high until the enchiladas are hot throughout, about 3 minutes. Serve immediately.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.