Enchiladas with Mushrooms, Beans, Cheese & Turkey

Delicious hearty enchiladas stuffed with turkey, mushrooms, hearty black beans and cheese. Makes: 8-10 servings 20-21 enchiladas We typically prep the enchiladas & separate them into 2 pans. We typically cook & serve 1 pan and freeze the other pan to enjoy on a future evening.

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Step 1

Preheat the oven to 350 degrees.

Step 2

Heat the oil over medium high heat. Add the onion and cook until the onion is browned, 5 - 7 minutes. Add the mushrooms and cumin. Cook until the mushrooms are browned & tender, 4 - 6 minutes. If you’re making turkey enchiladas, add the precooked turkey to the mixture now. Add the beans, 4 oz. of cheese, olives, salt & pepper and sour cream.

Step 3

Place 6 tortillas on a large baking sheet. (Spray with Pam or oil on each side.) Place in oven for 2 minutes (approximately). Remove from oven, flip over & fill tortillas.

Step 4

Spread 1/2 cup of the enchilada sauce in the bottom of a lightly greased 9x13-inch pan. Roll up the filling in the tortillas tightly (approximately 1/4 cup per tortilla). Place filled tortillas seam-side down in the pan. Continue filling all (20-21) tortillas.

Step 5

Top with the remaining enchilada sauce & the remaining 4 oz. cheese. Bake uncovered until the sauce is bubbling and the cheese is melted, 15-18 minutes.

Step 6

Pouring sauce in the bottom of a pan. Place a layer of tortillas, layer of cooked mixture, another layer of tortillas ending by pouring sauce over the top & sprinkle with cheese.