Turkey Enchiladas---A Little Lighter Version

“Found this recipe in a Kraft magazine, and revamped it a little to suit our tastes.”
1 13x9 casserole

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Cook meat in peppers in large skillet on medium heat until just done.
  3. Add 1 cup of the salsa and black olives and simmer on low for 3 or 4 minutes.
  4. Remove from heat and stir in 1/2 cup of the cheese.
  5. Place 1/4 cup of the salsa onto the bottom of a 13x9 inch baking dish and spread it out on bottom of dish for light coating(I never measure, so I probably use more than 1/4 cup).
  6. Brush the corn tortillas on both sides with the Italian dressing, stack them 4 high and wrap with a waxed paper.
  7. Microwave on high for 20-30 seconds, just to get them warm and bendable.
  8. Spoon about 1/3 cup of the meat mixture in each tortilla and roll up, placing them seam-side down in baking dish.
  9. Repeat this with the remaining 4 tortillas.
  10. If you have any meat mixture left over, spoon over top of tortillas, spoon the remaining salsa over that and cover the dish with foil.
  11. Bake for 20 minutes, uncover and atop with remaining cheese (again I usually use more than the recipe calls for) and place back in oven until cheese is melted.
  12. If you choose to use the cilantro, sprinkle on top of dish as soon as it comes out of the oven.

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