1 jar Frontera Enchilada Sauce - Classic Red Chile
1 pint sour cream
2 cans Rotel Mexican tomatoes, (10-oz.)drained
1 cup diced yellow onion
1 tablespoon olive oil
2 cans black beans, (14-oz.) drained
1 dozen corn tortillas
6 cups shredded Queso Quesadilla
Directions:
Shred the turkey meat and combine with enchilada sauce. Reserve 1 cup and set aside.
Heat oil in sauté pan and cook onion until soft, about 3 minutes. Combine onion, tomatoes and black beans together.
Grease a 9 x 13" baking dish and start layering by placing 2 tortillas in the bottom of the dish. Cut a third tortilla in half and place along the 13" side of dish. Spread 1/2 cup sour cream over tortillas, sprinkle on some turkey mixture, tomato mixture and cheese. Continue layering that way until you have a tortilla layer on top. Spread remaining cup of sauce over tortillas and sprinkle with cheese. Bake covered at 350° for 20 minutes, remove cover and continue baking for another 20 minutes. Enjoy!
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1 jar Frontera Enchilada Sauce - Classic Red Chile
1 pint sour cream
2 cans Rotel Mexican tomatoes, (10-oz.)drained
1 cup diced yellow onion
1 tablespoon olive oil
2 cans black beans, (14-oz.) drained
1 dozen corn tortillas
6 cups shredded Queso Quesadilla
Directions:
Shred the turkey meat and combine with enchilada sauce. Reserve 1 cup and set aside.
Heat oil in sauté pan and cook onion until soft, about 3 minutes. Combine onion, tomatoes and black beans together.
Grease a 9 x 13" baking dish and start layering by placing 2 tortillas in the bottom of the dish. Cut a third tortilla in half and place along the 13" side of dish. Spread 1/2 cup sour cream over tortillas, sprinkle on some turkey mixture, tomato mixture and cheese. Continue layering that way until you have a tortilla layer on top. Spread remaining cup of sauce over tortillas and sprinkle with cheese. Bake covered at 350° for 20 minutes, remove cover and continue baking for another 20 minutes. Enjoy!
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