Dinner Recipes
Turkey-Mushroom Enchiladas
Turkey, veggies and just the right amount of fiery jalapeño gives this simple Mexican dish bold flavor.
Serving Size:
6
Active Time:
20 min.
Total Time:
1 hr.
Ingredients
- 1 (19 oz.) jar green enchilada sauce
- ¼ cup sour cream
- 3 Tbs. grapeseed oil
- 12 oz. sliced cremini mushrooms
- 2 cups corn
- ½ cup sliced scallions
- 1 jalapeño, minced
- 3 cups chopped cooked turkey
- 1 (10.5 oz.) can black beans, drained
- 1 cup turkey gravy
- 6 (8”) flour tortillas
- 2 cups shredded sharp Cheddar cheese
- 1 cup shredded part-skim mozzarella
Instructions
- In bowl, combine enchilada sauce and sour cream. Spread 1⁄2 cup sauce mixture in greased 4 qt. casserole.
- Heat oil in large skillet over medium-high heat; add mushrooms and cook 10 min. until browned and pan is dry, stirring often. Add corn, scallions and jalapeño; cook 5 min. or until corn is lightly browned. Add turkey, beans and gravy; heat through.
- Heat oven to 400°F. Cook tortillas one at a time in dry skillet until charred, 30 sec. per side. Divide filling among tortillas. Roll up tortillas; place seam side down in casserole. Top with remaining sauce; sprinkle with cheeses. Bake 30 min. or until bubbly. Serve with sour cream, cilantro and diced tomato, if desired.