Turkey and Black Bean Enchiladas

35 min.
4 Servings
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For a Thanksgiving leftover recipe inspired by Mexican-style cooking and flavors, try your hand at creating these leftover turkey enchiladas.


  • 1 bunch cilantro
  • 1 lb. leftover turkey, shredded
  • 2 cups Giant Eagle Mexican 4 cheese blend
  • 2 limes
  • 1 jar (16 oz.) Herdez® salsa verde
  • 12 Mission® white corn tortillas
  • 1 can (15 oz.) Nature's Basket organic black beans
  • 1 avocado
  • ¼ cup Market District shelled roasted pumpkin seeds


   Prep Time: 15 min. • Cook Time: 20 min.

Preheat oven to 400°F. Chop half of the cilantro and reserve the rest for garnish. Combine the turkey and chopped cilantro with half of the cheese. Cut the limes into wedges

Spread about ⅓ of the salsa verde on the bottom of a 8x12-inch casserole dish. Heat the tortillas briefly in the oven to make them flexible. Lay a tortilla on your cutting board. Place 1½ tablespoons of black beans in the center of the tortilla, then top with 3 tablespoons of the turkey and cheese mixture. Roll up and place seam side down on the sauce in the casserole dish. Repeat with the remaining tortillas, beans, and cheese mixture.

Pour the remaining salsa verde over the rolled tortillas, spreading out to the edges. Sprinkle with the remaining cheese.

Place in preheated oven and bake until brown and bubbly, about 20 minutes. While the enchiladas are baking, peel and dice the avocado. Remove casserole from oven and top with diced avocado, pumpkin seeds, and remaining cilantro. Serve with lime wedges.

Approximate Nutritional Information (Per serving): Calories 830, Fat 36g, Sat Fat 15g, Trans Fat 0g, Cholesterol 165mg, Sodium 1740mg, Total Carbohydrate 67g, Fiber 14g, Sugars 7g, Protein 58g


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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