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.
Ingredients
- 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
Instructions
- 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.