This recipe was in the Better Homes magazine this month and I made it a couple of days ago. It was VERY good!! It's different to have a sweet enchilada instead of the traditional spicy.
Turkey Enchiladas
1 lb turkey breast tenderloin, cut in strips
1 16oz frozen package of sweet peppers and onions
1 10oz can of red enchilada sauce
½ cup whole berry cranberry sauce
9 6 inch corn tortillas, halved
1 8oz package shredded cheese
1 Lime, optional
Position oven rack toward top of oven. Preheat oven to 450F.
Cook turkey in large skillet. Add frozen veggies, enchilada sauce and cranberry sauce. Bring to boil. Sprinkle salt and pepper.
In baking dish (at least 2 quarts) layer 1/3 tortillas, then 1/3 cheese. Spoon 1/2 turkey mixture over cheese using slotted spoon. Layer remainder
of tortillas, cheese and turkey mixture. Spoon remaining sauce from skillet over last of cheese. Bake 5 minutes or until cheese is melted.
Serve with lime, sour cream and/or cilantro.
I used ground turkey and a whole can of cranberry sauce.
Turkey Enchiladas
1 lb turkey breast tenderloin, cut in strips
1 16oz frozen package of sweet peppers and onions
1 10oz can of red enchilada sauce
½ cup whole berry cranberry sauce
9 6 inch corn tortillas, halved
1 8oz package shredded cheese
1 Lime, optional
Position oven rack toward top of oven. Preheat oven to 450F.
Cook turkey in large skillet. Add frozen veggies, enchilada sauce and cranberry sauce. Bring to boil. Sprinkle salt and pepper.
In baking dish (at least 2 quarts) layer 1/3 tortillas, then 1/3 cheese. Spoon 1/2 turkey mixture over cheese using slotted spoon. Layer remainder
of tortillas, cheese and turkey mixture. Spoon remaining sauce from skillet over last of cheese. Bake 5 minutes or until cheese is melted.
Serve with lime, sour cream and/or cilantro.
I used ground turkey and a whole can of cranberry sauce.
