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
1 cup shredded cheddar cheese

1. 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.
2. Reserve 1/3 cup of enchilada sauce.
3. In medium saucepan, combine remaining enchilada sauce and beans; cook over medium heat until thoroughly heated.
4. 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 tablespoon 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.
5. Bake at 300°F (150°C) for 15 to 20 minutes or until cheese is melted.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.