Can't wait for Thanksgiving? This Tex-Mex-style meal is for you! It uses classic Thanksgiving ingredients to create a lasagna-like dish. Turkey is tossed with stir-fried vegetables, enchilada sauce, and cranberry sauce. The mixture is layered with cheese between corn tortillas before being baked until crisp and gooey. This dish is also a great way to transform leftovers. Feel free to substitute chicken for the turkey, if that's what you have on hand. To look at the recipe,


Layered Turkey Enchiladas

Layered Turkey Enchiladas


  1. 1 lb. turkey breast tenderloin, cut in bite-size strips
  2. 1 16-oz. pkg. frozen sweet peppers and onions stir-fry vegetables
  3. 1 10-oz. can enchilada sauce
  4. 1/2 cup whole berry cranberry sauce
  5. 9 6-inch corn tortillas, halved
  6. 1 8 oz. pkg. Mexican blend shredded cheese (2 cups)
  7. Lime wedges (optional)
  8. Cilantro sprigs (optional)


  1. Position oven rack toward top of oven. Preheat oven to 450°F.
  2. In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauces. Bring to boiling. Sprinkle salt and pepper.
  3. In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese.
  4. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese.
  5. Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro.

Serves 4.

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