• 16 ounce bottle or can enchilada sauce
• 1 jar salsa
• Small can refried beans
• 2 cups shredded cheddar or Monterey Jack cheese
• 1/2 cup low-fat sour cream
• Small can sliced black olives
• Small can green chiles
• Leftover Turkey
Heat oven to 400°.
Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
On a cutting board, gently spread a thin layer ofrefried beans on one side of each tortilla. Add enough diced leftover turkey to cover the beans. Sprinkle with cheeses. Add olives, green chiles and salsa (optional).
Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.
Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.
Cover and bake for 25-30 minutes until hot and bubbly.
Adapted from Cristina Ferrare’s recipe