To continue with the “use leftovers” theme… I bring you tonight’s dinner… an old stand-by that I’ve made a million times. Mmm Mmm!
I throw these together with what I have on hand, so here’s my attempt at writing a “recipe” for them.
1/2 pound cooked ground turkey mixed with corn and black beans (found in my freezer!)
1 small can red enchillada sauce
Shredded sharp cheddar cheese
8 small, soft taco size flour tortillas
– Combine turkey mixture, about 1/4 of the enchillada sauce, about 1/2 cup salsa and a handfull of cheese in a bowl. Microwave for a couple minutes to heat through.
– Fill tortillas one by one with a little of the mixture, roll, and place in a greased pan seam side down.
– Pour the remainder of the enchillada sauce over the rolled tortillas, top with more cheese and salsa.
– Bake at 350 until bubbly – about 20 minutes