Easy Layered Turkey Enchiladas

What’s for Dinner – Layered Turkey Enchiladas

Serves 4

Ingredients

• 1 turkey breast tenderloin, about 1 to 1 ½ lbs (my market calls this Turkey London Broil), cut into bite sized strips
• 1 16 oz. package frozen sweet peppers and onions stir fry vegetables
• 1 10 oz. can enchilada sauce
• ½ c. whole berry cranberry sauce
• 9 6 inch corn or flour tortillas, halved (my family prefers the flour tortillas!)
• 1 8 oz. package Mexican blend shredded cheese (2 c.)
• Lime wedges and cilantro (optional garnishes)

Directions

1. Preheat oven to 450 degrees.
2. In an extra large skillet, cook turkey in 1 T. olive oil over medium heat about 4 minutes or until no longer pink.
3. Add frozen vegetables, enchilada sauce and cranberry sauce.  Bring to boiling.  Season with salt and pepper.
4. In a 2 quart baking dish, layer 1/3 of the tortillas, then 1/3 of the cheese.
5. Use a slotted spoon to layer half of the turkey vegetable mixture.
6. Then repeat with 1/3 of the tortillas, 1/3 cheese and remaining turkey vegetable mixture.
7. Top with remaining tortillas.  Spoon on the remaining sauce from the skillet and sprinkle with remaining cheese.
8. Bake 5 minutes or until the cheese is melted.  Cut into squares and serve.

Everyday Food: Great Food Fast

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