By Brittanie Peterson
Preheat your oven to 350°F (175°C).
Thinly slice the onion. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the onion until soft and translucent, about 5 minutes.
In a large bowl, mix the shredded turkey with 1 cup of enchilada sauce.
Take a tortilla and place approximately 1/3 cup of the turkey mixture in the center. Add a tablespoon of sautéed onions and a sprinkle of cheese.
Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this process with the remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
Sprinkle the remaining shredded cheese evenly over the top of the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
While the enchiladas are baking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the black beans (drained and rinsed) and season with salt and pepper to taste. Cook for 5 minutes until warmed through.
Serve the turkey enchiladas hot with a side of black beans and steamed rice.
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This Mexican Main Course Dinner recipe is ready in 45 minutes and features Corn or flour tortillas, Shredded turkey, Enchilada sauce and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 350°F (175°C).
Thinly slice the onion. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the onion until soft and translucent, about 5 minutes.
In a large bowl, mix the shredded turkey with 1 cup of enchilada sauce.
Take a tortilla and place approximately 1/3 cup of the turkey mixture in the center. Add a tablespoon of sautéed onions and a sprinkle of cheese.
Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this process with the remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
Sprinkle the remaining shredded cheese evenly over the top of the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
While the enchiladas are baking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the black beans (drained and rinsed) and season with salt and pepper to taste. Cook for 5 minutes until warmed through.
Serve the turkey enchiladas hot with a side of black beans and steamed rice.
Calories per Serving: 650
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