Low sodium turkey enchiladas
Your favorite combination of vegetables, beans, herbs and spices. Try adding in some peppers for a spicy kick or black olives for extra flavor.
- 1½ oz Low Sodium Cheese
- 6 oz Sour Cream Sauce
- 4 piece White corn tortillas
- 8 oz Turkey cooked pulled heated, low sodium
- 2 piece cilantro sprigs
- ⅙ cup Cranberry Salsa
Place a generous amount of oil in the pan, just enough to cover the bottom. Turn up your stove to medium-high and let it heat up for about 10 seconds before adding anything else or taking any other steps.
After flipping the tortillas over, sprinkle each with a 1/2 oz of cheese. Don't let them burn! Once you see that the cheese has begun to melt and make its way around your taco shell, it's time for another step in this delicious recipe.
Quickly remove the tortillas from the pan and then carefully place them on a clean work surface.
Layer 2 oz of the heated turkey down the center of each tortilla and roll tightly for a Mexican-style dish.
Place an enchilada on a plate and drench it in sour cream. Place 2 enchiladas on a plate with some extra spicy salsa to taste then cover them completely with 3 oz of your favorite brand of sour sauce for the perfect blend between spice and tangy flavor!
Mound a layer of cranberry salsa on top of the enchiladas and garnish with cilantro sprig.