Leftover roasted chicken and turkey can be beautifully disguised in these enchiladas, which are topped with tangy prepared salsa verde. Thanks to canned enchilada sauce, this Mexican-inspired baked main course is easy to throw together even on busy a weeknight.
Special Diets:
Method
Preheat the oven to 350°F.
In a large bowl, toss together turkey, salsa, 1/4 of the enchilada sauce and Monterey Jack cheese.
Heat oil in a medium skillet over medium low heat.
Working with one tortilla at a time, dip it briefly into the warmed oil, then transfer to a clean work surface.
Arrange about 1/4 cup of the turkey filling down the middle of the tortilla, fold one side of tortilla over the filling, then fold other side over and place enchilada seam-side down in a baking dish.
Pour remaining enchilada sauce over the top of the enchiladas and bake for 15 to 18 minutes.
Top with crumbled feta cheese and serve.
Nutritional Info
Serving Size
Calories
600
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.