Already have an account?
Get back to the
Dinner

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

  1. In bowl, combine enchilada sauce and sour cream. Spread 12 cup sauce mixture in greased 4 qt. casserole.
  2. 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.
  3. 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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.