Cooked turkey with red kidney beans in
corn tortillas with cheese and enchilada sauce.
Turkey Leftovers
Enchiladas
- 1 (19-ounce) can enchilada
sauce
1 (15-ounce) can dark red kidney beans, drained, rinsed
8 (6-inch) corn tortillas
1 cup Honeysuckle White Boneless Turkey Breast, cooked, shredded
(or any other cooked turkey)
3 ounces taco flavored cheese, shredded (about 3/4 cup)
- Spray 13 x 9-inch (3 quart)
baking dish with nonstick cooking spray; spray sheet of foil
cut slightly larger than baking dish. Set aside.
- Reserve 1/3 cup of enchilada
sauce. In medium saucepan, combine remaining enchilada sauce
and beans; cook over medium heat until thoroughly heated.
- Soften tortillas according
to package directions. Place 1/8 of turkey on each tortilla;
top each with 1/8 of bean mixture. Sprinkle each with 1 tbsp.
cheese. Roll up each tortilla; place seam down in prepared baking
dish. Top with reserved 1/3 cup enchilada sauce; sprinkle with
remaining cheese. Cover dish with spray coated foil.
- Bake at 300°F for
15 to 20 minutes or until cheese is melted.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories: 579
Calories from fat: 199
Total fat: 22 gm
Saturated fat: 11 gm
Cholesterol: 83 mg
Sodium: 1033 mg
Carbohydrate: 64 gm
Protein: 33 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
