Cheesy Turkey Enchiladas
Cheesy turkey enchiladas. Works well with chicken, pork or beef as well. Makes 18, one 13" x 9" and one 8" x 8" baking dish.
Servings: 8 people
- 2 cups cooked shredded turkey
- 3 cups shredded cheese cheddar, jack or a combination, divided (about 1 pound)
- 1 cup white onion diced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 28 ounce can red enchilada sauce mild, medium or spicy
- 16 corn tortillas
- 2 green onions diced
- 1/2 cup sour cream (optional)
Pre-heat oven to 350 degrees F.
Heat enchilada sauce to a bare simmer. Pour into a shallow pan or dish.
Mix turkey, 2 cups cheese, onions, salt and pepper together in a large bowl.
Pour 1/4 cup enchilada sauce in the bottom of each baking dish, just to coat bottom.
Soak tortillas, 2 or 3 at a time in enchilada sauce to soften.
Place a scant 1/3 cup of filling in the middle of each tortilla, roll and place, seam side down in baking dish, nestling enchiladas next to each other.
Top with remaining sauce and 2 cups cheese. Cover with aluminum foil and bake for 20-25 minutes or until hot and bubbly.
Serve with sliced green onions, olives and sour cream.
Serving: 2pieces | Calories: 358kcal | Carbohydrates: 35g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 1777mg | Potassium: 267mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1067IU | Vitamin C: 11mg | Calcium: 279mg | Iron: 2mg