Layered Leftover Turkey Enchiladas

Name: Layered Leftover Turkey Enchiladas Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 12 oz of shredded or chunked leftover turkey meat; 10oz package of frozen southwestern veggies (onions peppers black beans corn etc); 1 can of red enchilada sauce (low sodium kind if you require that regular accounted for in the nutritional info); 1/4 cup of cranberry sauce; 1 cup shredded low fat cheese (colby jack cheddar or monterey depending on your preference)

(2)

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 6

Ingredients

12 oz of shredded or chunked leftover turkey meat10oz package of frozen southwestern veggies (onions, peppers, black beans, corn, etc)1 can of red enchilada sauce (low sodium kind if you require that, regular accounted for in the nutritional info)1/4 cup of cranberry sauce 1 cup shredded low fat cheese (colby jack, cheddar, or monterey depending on your preference)

Directions

Preheat oven to 400 degrees.

Put the shredded turkey, frozen veggies, enchilada sauce, and cranberry sauce in a skillet. Cook until heated through.

Cut the tortillas in half and shred the cheese. In an 8 by 8 dish, layer 1/3 of the tortillas so that they cover the bottom. Then layer with 1/3 of the cheese. Then layer with 1/2 of the turkey and sauce mix but use a slotted spoon to reserve a little bit of the sauce. Then layer with another 1/3 of the tortillas, then another layer of 1/3 of the cheese. Follow that up with the other half of the turkey mixture (be sure to leave some sauce). Finally, layer the remaining 1/3 of the tortillas and put any remaining sauce on top of the tortillas. Sprinkle with the remaining cheese.

Put the pan uncovered in the oven for 5-10 minutes until cheese has melted.

Serves 6 people.

Number of Servings: 6

Recipe submitted by SparkPeople user MISTYJEAN10.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 251.9
Total Fat: 4.8 g
Cholesterol: 28.4 mg
Sodium: 1,262.4 mg
Total Carbs: 34.8 g
Dietary Fiber: 5.4 g
Protein: 18.3 g

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Member Reviews

ALAGUE
Amazingly good! I used some canned corn, canned black beans, peppers, and onion. I also used green enchilada sauce. Served it with some salsa. Wonderful! Thank you! - 6/1/10
ZARD75
Made this last night, with a few changes. I could not find frozen southwest veggies, so I uses an onion, a pepper, 1 c frozen corn and a can of black beans. It was very tasty. I thought the cranberry sauce was an interesting addition.Will make it again. - 12/30/09
KATNISSPEAK
I added some fresh bell pepper and onion instead of the frozen. The cranberry gives it an interesting flavor. Also served with cut up tomatoes and lettuce. - 1/4/12