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Turkey Enchiladas Recipe

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This recipe for Turkey Enchiladas, by , is from My Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 to 2 1/2 cups shredded, cooked turkey
1 (14.5 oz) can no-salt diced tomatoes
1 (15 oz) can black beans, rinsed
1 1/2 cups bottled salsa
3/4 cup (3 oz total) shredded Colby Jack and Monterey Jack cheese
1/2 cup light sour cream
3 scallions, sliced
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
8 7-to8-inch whole-wheat or regular flour tortillas
1 tsp hot pepper sauce

Directions:
Directions:
Heat oven to 375F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set side. For filling, stir together turkey, half the tomatoes with juice, beans, 1/2 cup salsa, 1/2 cup cheese, sour cream, scallions, cilantro, cumin,salt and pepper. Spoon about 2/3 cup filling on each tortilla. Roll Tortillas around filling. Place, seam insides down to hold tortillas together in prepared dish; set aside.

2. For sauce, stir together remaining tomatoes and juice, salsa and hot pepper sauce. Spoon over enchiladas. Cover dish with foil and bake 30 min. Uncover and top with remaining cheese; bake 5 to 10 minutes more until heated through and cheese is melted. Sprinkle with additional cilantro and scallions.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Work: 20 min Total 1 hr

 

 

 

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