Deconstructed Enchiladas For a Back To School #SundaySupper
 
Prep time
Cook time
Total time
 
Cut time down by layering enchilada ingredients instead of the traditional rolling.
Author:
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 1½ lb ground turkey
  • 1 packet taco seasoning
  • 1 can of enchilada sauce 10 oz
  • 1 can Rotel diced tomatoes
  • 12 flour tortillas (soft taco size)
  • 8 oz cheddar jack shredded cheese
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large skillet, cook ground turkey over medium heat until no longer pink; drain.
  3. Stir in can of Rotel tomatoes heat through
  4. Trim flour tortillas on two sides to create a "corner" edge to fit in the baking dish
  5. In a 9"x4" baking dish cover the bottom with enchilada sauce
  6. Add a layer of the flour tortillas, topped by the meat and tomato mixture, and sprinkle with shredded cheese.
  7. Repeat two more times being sure to use up remaining trimmed tortilla strips.
  8. Pour remaining enchilada sauce over layers
  9. Bake until heated through and cheese is melted. This doesn't take long as you are already layering the warm ingredients.
  10. Remove from oven and let stand for 5-10 minutes to set layers before slicing.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/ground-turkey-deconstructed-enchiladas-for-a-back-to-school-sundaysupper