Cassie’s Ruminations

Layered Turkey Enchiladas

Last night, we used up some of our leftover turkey in some layered enchiladas, easy, fast, and tasty.

   

Layered Enchiladas
Serves 4

1 20-oz can enchilada sauce
6 corn tortillas (8 inch diameter)
1 15-oz can non-fat refried beans
1 lb leftover turkey (or pork or beef), cut into 1/4 inch chunks

Preheat oven to 425 degrees F.

Cut the tortillas in half and set aside.

Spoon enough enchilada sauce into the bottom of an 8×8 inch baking pan to coat it completely. Layer four tortilla halves in the bottom, cut sides along the sides of the pan, curved sides to the middle. Add half of the beans and half of the turkey, spreading evenly. Spoon 1/3 of the remaining enchilada sauce over the top. Add another layer of tortillas in the same manner as the first layer, then the rest of the beans and turkey, followed by another 1/3 of the enchilada sauce. Add the final layer of tortilla and pour over the last 1/3 of the enchilada sauce.

Bake for 20-30 minutes, or until bubbly and hot throughout.