Ingredients:
1 pound turkey breast tenderloin, cut in bite-size strips
1 pound package frozen sweet peppers and onions stir-fry vegetables
1 10-ounce can enchilada sauce
1/2 cup whole berry cranberry sauce
9 6-inch corn tortillas, halved
1 8 ounce package Mexican blend shredded cheese (2 cups)
Lime wedges (optional)
Cilantro springs (optional)
Directions:
Position oven rack toward top of oven. Preheat oven to 450 degrees. In extra large sillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce and cranberry sauce. Bring to boiling. Sprinkle salt and pepper.
In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon) and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remeainng cheese. Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro.
Serves 4.
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