Ingredients
- 4 - 8 flour tortillas (8 inch)
- 1 lb lean (at least 80%) ground turkey
- 1 can (10 oz) mild red enchilada sauce
- 1 jar (16 oz) black bean and corn salsa
- 2 cups shredded Mexican four-cheese blend (8 oz)
Directions
- Heat oven to 350°F.
- Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Fold tortillas in half and place folded-side-down in dish; set aside.
- In 10-inch nonstick skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink; drain.
- In the same pan, add 1/4 cup enchilada sauce, 2/3 cup black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
- Divide meat mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
- Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 40 to 45 minutes or until hot and bubbly.
Notes
- Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.
- Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.
- Want to go meatless? Substitute 1 lb meatless veggie crumbles for the ground beef in this recipe.
- To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.
