Black Bean & Turkey Enchiladas

by Courtney Rappe

Black Bean & Turkey Enchiladas

Prep Time: 10 minute prep time
Cook Time: 1 hour cook time
Yields: 4 servings

8 (10-inch) flour tortillas
2 cups shredded, leftover turkey
1 (15-ounce) can of black beans, drained and rinsed
1 ½ cups fresh (store-bought) tomato salsa, divided
¾ cup leftover cranberry chutney, divided
½ cup light sour cream
2 cups (8-ounces) shredded pepper jack cheese, divided
3-4 green onions, finely chopped
2 tablespoons chopped cilantro

FIRST  Preheat the oven to 375°F and lightly spray a 9-inch x 13-inch rectangle baking dish with the cooking spray. In a large bowl combine turkey, beans, ¾ cup salsa, chutney, sour cream, and 1 cup of cheese. Season with salt and freshly ground black pepper to taste.

NEXT  Spoon ½ cup of turkey mixture down center of each tortilla, roll up tightly, and place, seam side down, in prepared baking dish. Spoon remaining salsa and cranberry chutney over enchiladas, cover with foil, and bake for 20 minutes.

LAST  Remove foil and sprinkle with remaining 1 cup cheese. Return to oven for an additional 5 minutes or until cheese is melted. Garnish with onion and cilantro and serve.


This entry was posted in Turkey

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