Layered Turkey Enchiladas
- 1 lb turkey breast tenderloin, cut in bite sized strips
- 16 ounces frozen peppers and onions, stir fry vegetables
- 10 ounces enchilada sauce
- 1/2 cup whole berry cranberry sauce
- 54 inches corn tortillas, halved
- 2 cups shredded Mexican blend cheese
- lime wedge (optional)
- fresh cilantro stem (optional)
- Preheat oven to 450u0b0F
- In extra-large skillet cook turkey in 1 Tbsp hot cooking oil over medium-high heat for 4 minutes or till no longer pink. Add veggies, enchilada sauce, and cranberry sauce. Bring to boiling. Sprinkle salt and pepper to taste.
- In 2 quart baking dish layer 1/3 tortillas, 1/3 cheese, 1/2 turkey-veggie-sauce mix (add this part with a slotted spoon). Repeat. Then add the remaining tortillas, pour the leftover turkey-veggie-sauce juice (this is why you used the slotted spoon initially!) on top, and add the remaining cheese. Bake 10 minutes or till cheese is melted.
- Cut into squares and garnish with limes and cilantro.
turkey breast tenderloin, peppers, enchilada sauce, whole berry, corn tortillas, blend cheese, lime, cilantro
Taken from www.food.com/recipe/layered-turkey-enchiladas-336419 (may not work)