Turkey Enchiladas
- Yield 6
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Turkey Enchiladas is a casseroles recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 cups salsa verde
- 2 avocados, peeled, pitted and diced*
- half a medium red onion, diced
- 8 Old El Paso large (burrito-sized) flour tortillas
- 3 cups cooked, roughly-chopped turkey
- 3 cups shredded Mexican cheese
- 1 (14-ounce) can Great Northern beans
- ½ cup chopped fresh cilantro leaves
Method
Warm oven to 350°F. Spray a large 9×13-inch baking dish with cooking spray. Then spread ⅓ cup salsa verde evenly along the bottom of the dish. Keep nearby.
Keep nearby 1 cup of the shredded cheese, 1 avocado, and ½ cup red onion for later use.
Lay a flour tortilla out a workspace. Spread 2 tablespoons salsa verde all over the surface of the tortilla. Then in a line down the center, layer about a handful of avocado, red onion, turkey, cheese and beans. (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.) Fold the tortilla over to seal it, then move the enchilada to the pan. Repeat with the remaining tortillas until all 8 enchiladas are in the pan. You may need to squish the
Spread the remaining salsa verde on top of the enchiladas. Then sprinkle the reserved 1 cup shredded cheese evenly on top. Roast for 20 minutes.
Lift and sprinkle the enchiladas evenly with the reserved avocado, red onion, and the fresh cilantro leaves. Plate while it is hot.
