Ingredients
6
6 servings
- •2 cups shredded Cheddar-Monterey Jack cheese blend
- •1 (19 ounce) can red enchilada sauce
- •1 medium onion, chopped
- •1 (2 ounce) can sliced black olives
- •1 tablespoon oil, divided, or more as needed
- •24 (6 inch) corn tortillas
- •4 cups cooked turkey, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Pour enchilada sauce into a bowl.
- Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
- Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Add tortilla and cook until soft, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate. Place some turkey amd some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
- Repeat Step 3, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish.
- Spread enchilada sauce over the enchiladas to cover. Repeat Steps 3 and 4 to form, roll, and place remaining 12 enchiladas. Spread remaining sauce over top and sprinkle with remaining cheese mixture.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 673
- Carbohydrate: 54g
- Fat: 34g
- Fiber: 8g
- Protein: 41g
- Sugar: 2g
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