Zutaten für Layered Turkey Enchiladas
- Turkey Breast Tenderloin
- Frozen Peppers And Onions
- 2 cups enchilada sauce
- Whole Berry Cranberry Sauce
- Corn Tortillas
- Mexican Blend Cheese
- Lime Wedge
- Fresh Cilantro Stem
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Zubereitung von Layered Turkey Enchiladas
- Preheat oven to 450°F (232°C).
- Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add 1.5 lbs cooked or 2 lbs uncooked ground turkey and cook for 4-6 minutes, or until no longer pink (if using uncooked turkey, ensure it's fully cooked).
- Add 1 cup chopped onion, 1 cup chopped bell pepper (any color), 1 (10 ounce) can diced tomatoes and green chilies (Rotel), and 2 cups enchilada sauce to the skillet. Stir in 1/2 cup cranberry sauce.
- Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- In a 9x13 inch baking dish, layer 1/3 of 12 corn tortillas, 1/3 of 2 cups shredded cheddar cheese, and 1/2 of the turkey mixture.
- Repeat layers: 1/3 tortillas, 1/3 cheese, 1/2 turkey mixture.
- Top with the remaining tortillas, pour the remaining turkey mixture over the top, and sprinkle with the remaining cheese.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before cutting into squares and garnishing with fresh lime wedges and chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
34g
Fat
32g
Carbs
7g
