Pepper Jack and Smoked Turkey Enchiladas
- 1 (15-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes with mild green chilies
- 1 tablespoon fresh lime juice
- 8 (7-inch) flour tortillas
- 10 ounces deli smoked turkey breast, chopped
- 1 (15-ounce) can black beans, rinsed, drained
- 2 cups (8 ounces) coarsely grated pepper Jack cheese, divided
- 2 cups (8 ounces) coarsely grated Monterey Jack cheese, divided
Instructions:
I'm sure it has a lot of calories, but it is delicious. It would make a good birthday dinner or special occasion meal.
- Combine the enchilada sauce, tomatoes, and lime juice in a medium microwave-safe glass bowl. Microwave on high for 3 minutes or until hot. Set aside.
- Warm the tortillas according to the package instructions. Brush one side only of each warm tortilla with the hot sauce, reserving the rest of the sauce for topping. Set aside.
- Combine the turkey, beans, and 1¾ cups of each of the cheeses in a large bowl. Spoon the mixture evenly into the center of each tortilla. Roll up tightly and place in a sprayed microwave-safe, large oval casserole dish or a 12 x 9-inch microwave-safe baking pan. Spoon the remaining sauce over the tortillas; sprinkle the top with the remaining cheeses. Microwave on high until the enchiladas are hot throughout, about 3 minutes. Serve immediately.