Turkey Enchiladas

Recipe By JodiFeldman
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Prep Time
0
min.
Total Time
1
hr.
Servings

6 servings

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Make It

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  • 1. Cut leftover turkey into cubes and put aside in a medium size non-metallic bowl. Heat oil in a 12-inch skillet on medium. Add chopped onions and saute until soft (but not brown). Add in minced garlic, cumin and chili powder. Cook spices until they lightly brown the onions. Add whole can of plum tomatoes with juice and crush them with a wooden spoon so that the whole tomatoes are broken down. Cook sauce covered on low for 15 minutes. Taste sauce and adjust for salt and pepper.
  • 2. Divide the tomato sauce equally and pour half the sauce into the bowl with the cubed turkey, while still hot. Add half of the Kraft Shredded Cheese to the turkey mixture and combine well.
  • 3. Separate tortilla wraps and lay them on a flat surface and spoon 2 Tbsp. of the turkey mixture into each tortilla wrap. Roll up the tortilla wraps individually and set aside. In an 8x12 glass/Pyrex dish, spoon 4 Tbsp. of the tomato sauce, so as to cover the bottom of the Pyrex dish. Place each one of the tortilla wraps seam side down in the Pyrex dish. Top with remaining tomato sauce and sprinkle the remaining Kraft Shredded Cheese on top. Cover with tin foil.
  • 4. Bake in a preheated 350 degrees F oven for 30 minutes. Remove from oven and take off foil and allow the dish to "set-up" for 5 minutes before serving.

Notes

1. If you wish a brown and crispy topping, then return the dish once the foil is removed to the broiler for a few minutes. 2. The servings are easily divided along the same direction as the tortilla wraps are laid in the Pyrex dish. 3. Suggested serving is two tortilla wraps per person.

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