Spiced Turkey Enchiladas
2 cups finely chopped or shredded turkey
1-½ cups cooked long grain rice
1 (8-¾ oz.) can whole kernel corn, drained
1 (15 oz.) can black beans, drained
1 (4 oz.) can chopped green chilies
1 teaspoon ground cumin
1 teaspoon black pepper
1 (1.5 oz.) pkg. enchilada sauce mix
1 (15 oz.) can diced tomatoes
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. Monterey Jack cheese with jalapenos, shredded
1 (10 ct.) pkg. flour tortillas
salsa
1. Combine turkey, rice, corn, black beans, green chilies, cumin and pepper. Set aside.
2. Prepare enchilada sauce using canned tomatoes. Stir in ½ carton sour cream and ½ of the shredded cheese. Set aside.
3. Fill tortillas with turkey and rice mixture. Place seam side down in a baking dish. Pour enchilada sauce over tortillas, spoon remaining sour cream on top and sprinkle last half of cheese over sour cream. Bake at 350º F or until hot.
4. Serve with salsa.
Makes 10 enchiladas.
|