Turkey Enchiladas
Yield
4 servingsPrep
10 minCook
8 hrsReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
enchilada sauce
canned |
|
| 15.5 | ounces |
red kidney beans
dark, canned |
|
| 8 | each |
corn tortillas (6-inch)
6 inches each |
*
|
| 1 | cup |
turkey
cooked, shredded |
*
|
| 1 | cup |
cheese
taco flavored, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
enchilada sauce
canned |
|
| 448 | ml/g |
red kidney beans
dark, canned |
|
| 8 | each |
corn tortillas (6-inch)
6 inches each |
*
|
| 237 | ml |
turkey
cooked, shredded |
*
|
| 237 | ml |
cheese
taco flavored, shredded |
|
Directions
Place foil handles in Crock-Pot.
Place 1 corn tortilla in bottom of Crock-Pot.
Spoon small amount of enchilada sauce, beans, turkey and cheese over tortilla .
Continue layering process until tortillas are gone.
Make sure that last lay er is the cheese layer.
Cook on Low 6 to 8 hours or on High 3 to 4 hours.
Pull out by foil handles and slice into pie shaped wedges for serving.
