How To Make Turkey Enchiladas
Our mouthwatering turkey enchiladas is loaded with filling beans, salsa verde, and more for a hearty dish! Bake these up in just under an hour.
Serves:
Ingredients
- 2cupssalsa verde
- 2avocados,peeled, pitted and diced
- red onion,medium, half, diced
- 8Old El Pasoflour tortillas,large, burrito-sized
- 3cupsturkey,cooked, roughly-chopped
- 3cupsMexican cheese,shredded
- 14ozGreat Northern beans
- ½cupcilantro leaves,fresh, chopped
Instructions
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Preheat the oven to 350 degrees F.
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Spray a large 9 x 13-inch baking dish with cooking spray.
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Spread ⅓ cup of salsa verde evenly along the bottom of the dish. Set aside.
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Set aside 1 cup of the shredded cheese, 1 avocado, and ½ cup of red onion for later use.
To Assemble:
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Lay a flour tortilla out a workspace.
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Spread 2 tablespoons salsa verde all over the surface of the tortilla.
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In a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans.
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Fold the tortilla over to seal it, then transfer the enchilada to the pan.
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Repeat with the remaining tortillas until all 8 enchiladas are in the pan.
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Spread the remaining salsa verde on top of the enchiladas, then sprinkle the reserved 1 cup shredded cheese evenly on top.
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Bake for 20 minutes.
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Remove, and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves.
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Serve warm, and enjoy!
Nutrition
- Calories: 651.14kcal
- Fat: 37.98g
- Saturated Fat: 15.45g
- Trans Fat: 0.82g
- Monounsaturated Fat: 13.64g
- Polyunsaturated Fat: 3.75g
- Carbohydrates: 40.01g
- Fiber: 11.30g
- Sugar: 4.70g
- Protein: 39.99g
- Cholesterol: 117.72mg
- Sodium: 1247.89mg
- Calcium: 530.31mg
- Potassium: 1037.76mg
- Iron: 3.05mg
- Vitamin A: 203.46µg
- Vitamin C: 17.76mg
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