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Turkey Leftovers Enchiladas

No recipe image available.Quck and easy! Cooked turkey and red kidney beans wrapped in corn tortillas and covered with cheese and enchilada sauce.

Recipe Ingredients:

1 (19-ounce) can enchilada sauce
1 (15-ounce) can dark red kidney beans, drained, rinsed
8 (6-inch) corn tortillas
1 to 2 cups cooked and shredded Honeysuckle White Boneless Turkey Breast
2 cups shredded cheddar cheese

Cooking Directions:

  1. Spray 13x9x2-inch (3 quart) baking dish with nonstick cooking spray; spray sheet of foil cut slightly larger than baking dish. Set aside.
  2. Reserve 1/3 cup of enchilada sauce.
  3. In medium saucepan, combine remaining enchilada sauce and beans; cook over medium heat until thoroughly heated.
  4. Soften tortillas according to package directions. Place 1/8 of turkey on each tortilla; top each with 1/8 of bean mixture. Sprinkle each with 1 tablespoon cheese. Roll up each tortilla; place seam down in prepared baking dish. Top with reserved 1/3 cup enchilada sauce; sprinkle with remaining cheese. Cover dish with spray coated foil.
  5. Bake in a preheated oven at 300°F (150°C) for 15 to 20 minutes or until cheese is melted.

Makes 4 (2 enchilada) servings.