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Entree: Layered Turkey Enchiladas

Source of Recipe


Better Homes and Gardens magazine



List of Ingredients



• 1 pound turkey breast tenderloin, cut in bite-size strips
  
• 1 (16-ounce) package frozen sweet peppers-and-onions stir-fry vegetables
  
• 1 (10-ounce) can enchilada sauce
  
• 9 (6-inch) corn tortillas, halved
  
• 1 (8-ounce) package Mexican-blend shredded cheese (2 cups)
  
• .
  
• Lime wedges (optional)
  
• Cilantro sprigs (optional)
  






Instructions



1. Position oven rack toward top of oven. Preheat oven to 450° F.
   
   
2. In extra-large skillet, cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes, or until no longer pink. Add frozen vegetables and enchilada sauce. Bring to boiling. Sprinkle with salt and pepper.
   
   
3. In 2-quart baking dish, layer one-third of the tortillas, then one-third of the cheese. Use a slotted to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon) and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese. Bake 5 minutes, or until cheese is melted. Cut in squares. Serve with lime and cilantro.
   
   Serves 4
   
   
   






Final Comments


Budget: $3.01 per serving