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| Four Seasons Enchiladas |
"Nice and highly spiced use for leftover turkey in a shape that even the youngsters will experience. Quick, too! Great crowned with black olives, inexperienced onions, and tomatoes! Leftover ham would also be great in this dish."
Ingredients :
- 1 (4 ounce) can chopped green chile peppers, tired
- four oz. Cream cheese, softened
- 1/2 teaspoon ground cumin
- 2 cups chopped cooked turkey
- 8 (eight inch) flour tortillas
- 1 (sixteen ounce) jar salsa
- 1 (sixteen ounce) can chili beans, undrained
- 1 cup shredded Monterey Jack cheese
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 35M |
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- Preheat oven to 350 tiers F (175 tiers C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
- Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread approximately 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in unmarried layer inside the prepared baking dish.
- In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
- Bake 20 mins in the preheated oven, or until bubbly and lightly browned.
Notes :
- Reynolds® Aluminum foil may be used to keep food moist, cook dinner it flippantly, and make easy-up simpler.
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