Recipe Archives->Mexican->Turkey Enchiladas 04

Enchiladas Excelentes
                                                                                
3/4 lb ground turkey breast
1 jar (16 oz) picante sauce (or table salsa)
1 cup canned pinto or black beans, drained & rinsed
1 cup chopped red bell pepper
1 Tbsp ground cumin
1 tsp chili powder
3/4 tsp garlic powder or garlic salt
1/2 cup sliced green onions with tops
12 flour tortillas (7"), warmed
1/2 cup shredded cheddar cheese, divided
Optional garnishes: Sour cream, chopped cilantro, ripe olive slices

Heat oven to 350. In non-stick skillet, cook turkey until no longer
pink, breaking into small pieces with spoon. Drain. Add 1 1/2 cups
of the picante sauce, beans, bell pepper and seasonings. Cook and
stir until most of the liquid has evaporated, 4 - 5 minutes. Stir
in onions. Spoon a scant 1/2 cup mixture onto each tortilla; roll
up and place seam side down in 13 x 9 inch baking dish sprayed with
cooking spray. Spoon remaining picante sauce over enchiladas.
Sprinkle with cheese; bake 5 - 8 minutes until hot and the cheese
is melted. Top as desired.

Printable version: turkey-enchiladas04.txt.