EASY TURKEY ENCHILADAS

By porklion

Ingredients

• 1 package Shady Brook Farms® Turkey Breast Cutlets, cut into 1-inch pieces
• 1 tablespoon extra virgin olive oil
• 1 cup light sour cream
• 1 cup light ranch dressing
• 10 large (8-inch) flour tortillas
• 1 cup (8 ounce) shredded Monterey Jack cheese
• 2 cups bottled salsa
• 2 medium tomatoes, seeded and diced
• 2 green onions, chopped, optional

Details

Servings 1
Adapted from shadybrookfarms.com

Preparation

Step 1

Preheat oven to 375°F.

Heat oil in a large nonstick skillet over medium-high heat.

Cook turkey, stirring constantly until no longer pink, about 10 minutes.

In a small bowl, mix sour cream and ranch dressing.

In a medium bowl, combine 1 cup sour cream mixture and turkey.

Divide turkey mixture, cheese and salsa evenly over tortillas.

Roll up and place seam-side down in a greased 9 x 11-inch baking pan.

Top with tomato, green onion and any remaining salsa and/or sour cream mixture.