Easy Turkey Enchiladas

By á-2710

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

Details

Preparation time 10mins
Cooking time 60mins
Adapted from honeysucklewhite.com

Preparation

Step 1

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.