Thanksgiving

Layered Leftover Turkey Enchiladas is for Lunch.

Layered Leftover Turkey Enchiladas takes 5 minutes to prepare.

Layered Leftover Turkey Enchiladas takes 20 minutes to cook.

Layered Leftover Turkey Enchiladas makes 6 servings.

The ingredients for Layered Leftover Turkey Enchiladas are:

12 oz of shredded or chunked leftover turkey meat
10oz package of frozen southwestern veggies (onions, peppers, black beans, corn, etc)
1 can of red enchilada sauce (low sodium kind if you require that, regular accounted for in the nutritional info)
1/4 cup of cranberry sauce
1 cup shredded low fat cheese (colby jack, cheddar, or monterey depending on your preference)

Here is how you make Layered Leftover Turkey Enchiladas:

Preheat oven to 400 degrees. Put the shredded turkey, frozen veggies, enchilada sauce, and cranberry sauce in a skillet. Cook until heated through. Cut the tortillas in half and shred the cheese. In an 8 by 8 dish, layer 1/3 of the tortillas so that they cover the bottom. Then layer with 1/3 of the cheese. Then layer with 1/2 of the turkey and sauce mix but use a slotted spoon to reserve a little bit of the sauce. Then layer with another 1/3 of the tortillas, then another layer of 1/3 of the cheese. Follow that up with the other half of the turkey mixture (be sure to leave some sauce). Finally, layer the remaining 1/3 of the tortillas and put any remaining sauce on top of the tortillas. Sprinkle with the remaining cheese. Put the pan uncovered in the oven for 5-10 minutes until cheese has melted. Serves 6 people. Number of Servings: 6Recipe submitted by SparkPeople user MISTYJEAN10.

The nutritional information for Layered Leftover Turkey Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 251.9

• Total Fat: 4.8 g
• Cholesterol: 28.4 mg
• Sodium: 1,262.4 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 5.4 g
• Protein: 18.3 g