Easy Layered Turkey Enchiladas

What’s for Dinner – Layered Turkey Enchiladas

Serves 4


  • 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)


  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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