Description
A recipe for Easy Turkey Enchiladas

Ingredients

• 1 package Honeysuckle White or Shady Brook Farms Turkey Breast Cutlets, cut into 1-inch pieces
  
• 1 tablespoon olive oil
  
• 1 cup light sour cream
  
• 1 cup light ranch dressing
  
• 10 (8-inch) flour tortillas
  
• 1 cup (8 ounces) shredded Monterey Jack cheese
  
• 2 cups bottled salsa
  
• 2 medium tomatoes, seeded and diced
  
• 2 green onions, chopped (optional)

Preparation
Prep Time: 10 minutes / Total Time: 50 minutes

Preheat oven to 375°F. Grease 9 x 11-inch baking pan. Heat oil in large nonstick skillet over medium-high heat. Cook turkey, stirring constantly until no longer pink, about 10 minutes. In small bowl, mix sour cream and ranch dressing. In another small bowl, combine 1 cup sour cream mixture and turkey. Divide turkey mixture, cheese and salsa evenly over tortillas. Roll up and place seam-side down in prepared pan. Bake, uncovered, 25 to 30 minutes. Top with tomato, green onion and any remaining salsa and/or sour cream mixture.

Nutrition
no information available

Serves
Servings: 5

Variations
no information available