These enchiladas are executed much diffeent than any others I've made before but they are still amazing! The ingredient that makes these pop is ranch dressing in the sauce. For those reluctant to try turkey in their enchiladas, I suggest not mentioning it until they are done eating because you honestly can't tell the taste difference from chicken and it's much healthier!
1 package Honeysuckle White® Turkey Breast Cutlets, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 cup light sour cream
1 cup light ranch dressing
10 large (8-inch) flour tortillas
1 cup (8 ounce) shredded Monterey Jack cheese
2 cups bottled salsa
2 medium tomatoes, seeded and diced
2 green onions, chopped, optional
How to prepare this recipe:
1.Preheat oven to 375°F.
2.Heat oil in a large nonstick skillet over medium-high heat.
3.Cook turkey, stirring constantly until no longer pink, about 10 minutes.
4.In a small bowl, mix sour cream and ranch dressing.
5.In a medium bowl, combine 1 cup sour cream mixture and turkey.
6.Divide turkey mixture, cheese and salsa evenly over tortillas.
7.Roll up and place seam-side down in a greased 9 x 11-inch baking pan.
8.Bake, uncovered, for 25 to 30 minutes.
9.Top with tomato, green onion and any remaining salsa and/or sour cream mixture.