Chipotle Turkey Enchiladas

A great variation on a Mexican classic!

Ingredients

1 1/2 cups roasted turkey breast, diced

2 10-ounce cans red enchilada sauce

2 tablespoons diced chipotle peppers

1 1/2 cups canned navy beans, rinsed and drained

6 thick slices of Oaxaca or Monterey Jack cheese

6 uncooked flour tortillas

1 cup shredded white cheddar cheese

1/4 cup sliced black olives

Instructions

1. Preheat oven to 350F. Place turkey in a pot with one can of enchilada sauce. Add diced chipotle peppers and simmer on low for about 5 minutes.

2. Pour half of the second can of enchilada sauce in the bottom of an 8x8 baking dish.

3. Take one tortilla and add a slice of cheese, 1/4 cup beans, and 1/4 cup of chipotle turkey. Tuck in the sides, roll it up, and place it seem side down in the baking dish. Repeat with the additional 5 tortillas.

4. Pour the remaining sauce over the enchiladas and sprinkle with shredded cheese and sliced olives. Bake 30 minutes and allow to cool for 5 minutes. Garnish with sour cream, pickled red onions, and cilantro.

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Chipotle Turkey Enchiladas

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A great variation on a Mexican classic!

Ingredients

• 1 1/2 cups roasted turkey breast, diced
• 2 10-ounce cans red enchilada sauce
• 2 tablespoons diced chipotle peppers
• 1 1/2 cups canned navy beans, rinsed and drained
• 6 thick slices of Oaxaca or Monterey Jack cheese
• 6 uncooked flour tortillas
• 1 cup shredded white cheddar cheese
• 1/4 cup sliced black olives

Instructions

1. Preheat oven to 350F. Place turkey in a pot with one can of enchilada sauce. Add diced chipotle peppers and simmer on low for about 5 minutes. 
2. Pour half of the second can of enchilada sauce in the bottom of an 8x8 baking dish. 
3. Take one tortilla and add a slice of cheese, 1/4 cup beans, and 1/4 cup of chipotle turkey. Tuck in the sides, roll it up, and place it seem side down in the baking dish. Repeat with the additional 5 tortillas.
4. Pour the remaining sauce over the enchiladas and sprinkle with shredded cheese and sliced olives. Bake 30 minutes and allow to cool for 5 minutes. Garnish with sour cream, pickled red onions, and cilantro.

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