Chipotle Turkey Enchiladas
2 . chipotle pepper in adobo sauce, seeded
2 cans (8 oz. each) H-E-B Tomato Sauce No Added Salt
1 package (8 oz.) H-E-B Fully Fit™ Fresh Turkey Slices
1 Tbsp. H-E-B Extra Virgin Olive Oil
1 c. each: H-E-B Ready, Fresh, Go!® Chopped Onion & Chopped Tomato
1 c. H-E-B Shredded Reduced Fat Mexican Blend Cheese
12 H-E-B White Corn Tortillas
Heat oven to 400°F. Spray a 13 x 9 inch baking dish with non-stick cooking spray and s
et aside. Combine the chipotle peppers and Tomato sauce in a food processor bowl and proce
ss for 1 minute to a smooth texture; set aside.
Cut turkey slices into 1/4 inch wide x 2 inch long strips. Heat large skillet on Medium Hi
gh heat for 2 minutes. Add olive oil and meat strips. Stir-fry for 4 minutes.
Combine cooked turkey strips, processed chipotle sauce, chopped onions, chopped tomatoes a
nd shredded cheese in a mixing bowl and toss to combine.
Place tortillas in a plastic bag and heat on High power for 1 minute or until soft and pli
able. Spread 1/3 cup of turkey chipotle mixture down the center of each tortilla and roll
tightly. Place rolled enchiladas in the prepared baking dish in a single layer, seam-side
down. Spray enchiladas lightly with non-stick cooking spray to keep moist during baking.
Spread the remaining turkey chipotle mixture on top of enchiladas. Bake enchiladas in oven
for 25 minutes or until the cheese melts and sauce bubbles. Season enchiladas to taste wi
th salt and pepper.
No Nutritional Information Available
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