If you like enchiladas, you will love these Turkey Enchiladas! They are perfect to make ahead – prep the night before and make dinner fast and easy.
Turkey Enchiladas
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I found this recipe for Turkey Enchiladas in Mom Knows Best by Gooseberry Patch. I adapted it just a little, but I really didn’t have to tweak it much. Everything in this cookbook is so yummy!
Use leftover turkey, use ground meat, use leftover chicken, skip the meat and use extra beans if you want a vegetarian option. Enchiladas take a little extra time to assemble, but they are so tasty, it’s worth it! Wrap the enchiladas and put them in a baking pan the night before. Refrigerate, and just bake them for dinner the next night. Dinner prep just got fast and easy!
Make it even easier by using some Freezer Rice, or make extra rice and freeze it for another busy night.
Top off the enchiladas with sour cream, salsa, even some extra cheese. (Because you can never have too much cheese!) Serve them up with a handful of tortilla chips, and dinner is ready.
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Enjoy!
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Printable Recipe Card for Turkey Enchiladas
Turkey Enchiladas
Ingredients
- 1 pound turkey finely diced
- 1 can black beans rinsed and drained
- 16 ounce can red enchilada sauce
- 2-1.2 cups cooked rice
- 16 ounce package Mexican blend cheese
- 10 taco-size flour tortillas
Instructions
- Lightly grease a 9x13 baking pan. Spread 1/2 cup of enchilada sauce in the bottom of the pan.
- Mix 1/2 cup of enchilada sauce with the rice. In a separate bowl, mix the turkey and beans.
- Fill tortillas with 2 heaping spoonfuls of rice, 2 heaping spoonfuls of the turkey mixture, and a tablespoon of cheese. Roll tortillas tightly and place in the baking pan.
- Top the enchiladas with the rest of the sauce and the rest of the cheese.
- Bake, uncovered, at 400 degrees for 20 minutes.
- Let enchiladas stand for 5-10 minutes before serving.
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