Layered Turkey Enchiladas

Here’s a great way to use up leftover turkey. It’s combined with enchilada sauce and creamy refried beans and layered between tortillas to become a casserole the whole family will love.Refried black beans are called for instead of the usual mashed pinto or red beans because they provide even more flavor.

8 (5- to 6-inch) corn tortillas

1 (15- to 16-oz.) can refried black beans

2 cups shredded cooked turkey

1 (10-oz.) can enchilada sauce

3 cups (12 oz.) shredded cheddar cheese

1/4 cup sliced green onions

1/4 cup sliced ripe olives

1. Heat oven to 425°F. Spray 11x7-inch glass baking dish with nonstick cooking spray. Place 2 tortillas in dish. Top with one-third of the beans, one-third of the turkey and one-fourth of the enchilada sauce. Sprinkle with one-fourth of the cheese. Repeat twice. Top with remaining 2 tortillas; top with remaining sauce and cheese.

2. Bake 15 to 18 minutes or until cheese is melted and casserole is hot. Sprinkle with green onions and olives.

4 servings

PER SERVING: 710 calories, 37 g total fat (20 g saturated fat), 50.5 g protein, 45.5 g carbohydrate, 160 mg cholesterol, 1365 mg sodium, 10 g fiber

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