Easy Turkey Enchiladas

Photo by lilangel s.

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package Honeysuckle White Turkey Breast Cutlets, cut into 1-inch pieces (leftovers sliced)

  • 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

Directions

1) Preheat oven to 375°F. 2) Heat oil in a large nonstick skillet over medium-high heat. 3) Cook turkey, stirring constantly until no longer pink, about 10 minutes. 4) In a small bowl, mix sour cream and ranch dressing. 5) In a medium bowl, combine 1 cup sour cream mixture and turkey. 6) Divide turkey mixture, cheese and salsa evenly over tortillas. 7) Roll up and place seam-side down in a greased 9 x 11-inch baking pan. 8) Bake, uncovered, for 25 to 30 minutes. 9) Top with tomato, green onion and any remaining salsa and/or sour cream mixture.

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