Rating: 4.5 stars
93 Ratings
  • 5 star values: 54
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4

Nice and spicy use for leftover turkey in a form that even the children will enjoy. Quick, too! Great topped with black olives, green onions, and tomatoes! Leftover ham would also be excellent in this dish.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

    Advertisement
  • In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.

  • Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.

  • In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.

  • Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts

387 calories; protein 23.1g; carbohydrates 42g; fat 15g; cholesterol 55mg; sodium 1128.6mg. Full Nutrition
Advertisement