Layered turkey enchiladas
Mary Blankenship
ingredients
- 1 cup shredded extra-sharp cheddar cheese
- 1 pound ground turkey, chicken or beef, browned
- l large can (7 oz) diced green chiles
- 1 medium-size onion, diced
- 1 cup mild green salsa or mild red salsa
- 1 1/2 cups chopped tomatoes
- 8 6 to 7 inches in diameter corn tortillas
directions
- 1
Preheat oven to 400°
- 2
Mix 3/4 cup of the cheese with turkey, chiles, onion, 1/2 of the salsa, and 1 cup cup of the tomatoes. Divide into 7 equal portions.
- 3
Place 1 tortilla in a shallow 9 to 10 inch diameter baking pan (I like to use a round glass pie dish); cover evenly with one portion of the turkey mixture; top stack with a tortilla, Cover top with remaining cheese, salsa, and tomatoes.
- 4
Cover with foil and bake for 40 minutes. Uncover and continue to bake until cheese is melted and top is lightly browned. Let stand for 5 minutes, then cut into wedges.
Source: Mary
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