2-1/2 cups enchilada sauce, divided
2 cups shredded cooked turkey
4 green onions, chopped, divided
12 corn tortillas (6 inch), warmed
1 large tomato, seeded, chopped
1/4 cup finely chopped fresh cilantro
Directions for Turkey Enchiladas:
Heat oven to 350ºF.
Spread 1/2 cup enchilada sauce onto bottom of 13×9-inch baking dish sprayed with cooking spray. Combine 1/2 cup of the remaining enchilada sauce with turkey, 1/2 cup cheese and 1/4 cup onions.
Spoon 1/4 cup turkey mixture down center of each tortilla; roll up. Place, seam-sides down, in prepared dish; top with remaining enchilada sauce and cheese. Cover.
Bake 30 min. or until cheese is melted, uncovering for the last 5 min. Meanwhile, combine tomatoes, remaining onions, cilantro and dressing.
Top enchiladas with tomato mixture before serving.
Serve with a crisp mixed green salad or your favorite steamed fresh vegetable to round out the meal.
Prepare using shredded cooked pork.
Makes 12 Servings
Recipe courtesy of Kraft.com