E V E R Y D A Y E A S Y
BY P E G S M IT H
P H O T O S A N D Y L Y O N S
m e n u
Layered Turkey Enchiladas
START TO FINISH
2 0
m inutes
BUDGET $
3 .0 1
p e r Serving
RECIPES J U L IA N A H A L E
F O O D ST Y LIN G J IL L L U S T
S c h e d u l e p a c k e d f u l l ? Q u i c k l y s a t i s f y e n d - o f - t h e -
d a y a p p e t i t e s w i t h f i v e d e l i c i o u s l y f r e s h m e a l s .
LAYERED TURKEY ENCHILADAS
1
lb. turkey breast tenderloin, cut in bite-size strips
1
16-oz. pkg. frozen sweet peppers and onions
stir-fry vegetables
1
10-oz.canenchiladasauce
/2
cup whole berry cranberry sauce
9
6-inch corn tortillas, halved
1
8-oz. pkg. Mexican blend shredded cheese (2cups)
Lime wedges (optional)
Cilantro springs (optional)
1. Position oven rack toward top of oven. Preheat oven to 450°F. In
extra-large skillet cook turkey in 1 tablespoon hot
c o o k in g o il
over medium
heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada
sauce, and cranberry sauce. Bring to boiling. Sprinkle
s a lt
and
p e p p e r.
2.
In 2-quart baking dish layer one-third of the tortillas, then one-third of
the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture.
Layer one-third tortillas, one-third cheese, remaining turkey-vegetables
(with slotted spoon), and remaining tortillas. Spoon on remaining sauce
from skillet; sprinkle remaining cheese. Bake 5 minutes or until cheese is
melted. Cut in squares. Serve with lime and cilantro.
S E R V E S
4
.
EA C H SE R V IN G
615
c a l,
2 5
g f a t
(11
g s a t .f a t ) ,
120
m g c h o l,
1,171
m g s o d iu m ,
52
g
c a rb o , 6 g fib e r ,
4 5
g p r o . D a il y V a lu e s :
4 6
% v it .A ,
72
% v it . C ,
3 9
% c a lc iu m ,
14
% iro n .
214
NOVEMBER 2008 BETTER HOMES AND GARDENS
