Pepper Jack & Smoked Turkey Enchiladas
Author: Best Choice
Ingredients
- 1 (15-ounce) can Best Choice® enchilada sauce
- 1 (14.5-ounce) can Best Choice® diced tomatoes with mild green chilies
- 1 tablespoon Best Choice® fresh lime juice
- 8 flour Best Choice® tortillas (7-inch diameter)
- 10 ounces (about 2 cups) deli smoked turkey breast, chopped
- 1 (15-ounce) Best Choice® can black beans, rinsed, drained
- 2 cups (8 ounces) Best Choice® shredded Pepper Jack cheese, divided
- 2 cups (8 ounces) Best Choice® shredded Monterey Jack cheese, divided
Instructions
- Combine the enchilada sauce, tomatoes, and lime juice in a medium microwave-safe glass bowl. Heat on 100% power for 3 minutes or until hot. Set aside. Warm the tortillas according to the package instructions. Brush one side only of each warm tortilla with the hot sauce, reserving the rest of the sauce for the topping. Set aside. Combine the turkey, beans, and 1¾ cups each of the cheeses in a large bowl. Spoon the mixture evenly into the center of each tortilla. Roll up tightly and place in a sprayed microwave-safe, large oval casserole dish or 12×9-inch microwave-safe baking pan. Spoon the remaining sauce over the tortillas; sprinkle the top with the remaining cheeses. Microwave on high until the enchiladas are hot throughout, about 3 minutes. Serve immediately. Tip: Serve the enchiladas with a side of butter lettuce salad with orange or pink grapefruit sections and citrus-flavored vinaigrettes.
