6 medium, white and light green parts chopped
cooked skinless light turkey meat
2 cup(s), cubed
canned pinto beans
15 oz, drained and rinsed
canned enchilada sauce
1 cup(s), or taco sauce, divided
fat free flour tortilla(s)
shredded reduced-fat Mexican-style cheese
- Preheat oven to 350°F.
- Combine scallions, turkey, beans and 1/2 cup enchilada sauce.
- Fill each tortilla with 1/4 of turkey-bean mixture. Fold in sides and then top and bottom of tortilla to completely enclose filling. Place seam-side down in a 9 x 13-inch baking dish.
- Pour remaining 1/2 cup enchilada sauce over top of enchiladas and top with cheese. Cover pan and bake until heated through and cheese is hot and bubbly, 20 minutes.