
How To Make Turkey Enchiladas
Our mouthwatering turkey enchiladas is loaded with filling beans, salsa verde, and more for a hearty dish! Bake these up in just under an hour.
Serves:
Ingredients
- 2cupssalsa verde
- 2avocados,peeled, pitted and diced
- red onion,medium, half, diced
- 8Old El Pasoflour tortillas,large, burrito-sized
- 3cupsturkey,cooked, roughly-chopped
- 3cupsMexican cheese,shredded
- 14ozGreat Northern beans
- ½cupcilantro leaves,fresh, chopped
Instructions
-
Preheat the oven to 350 degrees F.
-
Spray a large 9 x 13-inch baking dish with cooking spray.
-
Spread â…“ cup of salsa verde evenly along the bottom of the dish. Set aside.
-
Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup of red onion for later use.
To Assemble:
-
Lay a flour tortilla out a workspace.
-
Spread 2 tablespoons salsa verde all over the surface of the tortilla.
-
In a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans.
-
Fold the tortilla over to seal it, then transfer the enchilada to the pan.
-
Repeat with the remaining tortillas until all 8 enchiladas are in the pan.
-
Spread the remaining salsa verde on top of the enchiladas, then sprinkle the reserved 1 cup shredded cheese evenly on top.
-
Bake for 20 minutes.
-
Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves.
-
Serve warm, and enjoy!
Nutrition
- Calories:Â 651.14kcal
- Fat:Â 37.98g
- Saturated Fat:Â 15.45g
- Trans Fat:Â 0.82g
- Monounsaturated Fat:Â 13.64g
- Polyunsaturated Fat:Â 3.75g
- Carbohydrates:Â 40.01g
- Fiber:Â 11.30g
- Sugar:Â 4.70g
- Protein:Â 39.99g
- Cholesterol:Â 117.72mg
- Sodium:Â 1247.89mg
- Calcium:Â 530.31mg
- Potassium:Â 1037.76mg
- Iron:Â 3.05mg
- Vitamin A: 203.46µg
- Vitamin C:Â 17.76mg
Have your own special recipe to share? Submit Your Recipe Today!