Dinner Recipes
Green Chile Turkey Enchiladas
Turkey goes Tex-Mex in these enchiladas topped with green chile sauce and plenty of melted cheese.
Serving Size:
6
Active Time:
40 min.
Total Time:
1 hr., 15 min.
Ingredients
- 1 Tbs. olive oil
- 1 onion, chopped
- 1 green pepper, chopped, 1 ½ cups
- 1½ tsp. chili powder
- 3 cups shredded leftover roast turkey
- 2 (8 oz.) pkgs. green chile enchilada sauce
- 1 (15 oz.) can black beans, rinsed, drained
- 1 cup frozen corn kernels, thawed
- 6 oz. Colby Jack cheese, grated, 2 cups
- 2 Tbs. chopped fresh cilantro
- 1 (15 oz.) pkg. wraps, such as Mission garden spinach and herb
Instructions
- Preheat oven to 375°F. Coat 13″x9″ baking dish with cooking spray. In large nonstick skillet, heat oil over medium heat. Add onion, pepper and chili powder; cook, stirring often, until almost tender, 10 minutes. Remove from heat. Stir in turkey, ¼ cup enchilada sauce, beans, corn, 1 cup cheese and cilantro.
- Dividing evenly, spoon mixture down center of each wrap; roll up. Place in baking dish seam side down; top with remaining enchilada sauce. Loosely cover dish with foil. Bake 30 minutes.
- Uncover enchiladas; sprinkle with remaining 1 cup cheese. Bake until cheese is melted, 5 minutes. If desired, serve topped with sour cream, cilantro and pimento.