- Total Time
A snap to put together, these easy enchiladas also help you use up any leftover turkey you might have on hand.
uncooked scallion(s)6 medium, white and light green parts chopped
cooked skinless light turkey meat2 cup(s), cubed
canned pinto beans15 oz, drained and rinsed
canned enchilada sauce1 cup(s), or taco sauce, divided
fat free flour tortilla(s)4 medium
shredded reduced-fat Mexican-style cheese½ cup(s)
- 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.