Ingredients
| 1 | (24-ounce) package JENNIE-O® Turkey Tenderloins |
| 1 | (10-ounce) can LA VICTORIA® Enchilada Sauce |
| 2 | cups shredded Mexican cheese blend, divided |
| 8 | fajita-size CHI-CHI’S® Flour Tortillas |
| 1¼ | cups HERDEZ® Salsa Verde |
| WHOLLY® Guacamole dip, sliced red onion, tomatoes, freshly chopped cilantro leaves for garnish |
Directions
Heat oven to 375°F. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Shred with fork.
In large bowl, combine turkey, enchilada sauce and 1 cup cheese. Spoon turkey mixture evenly down centers of tortillas.
Roll up tortillas and place, seam side down, in a 3-quart baking dish. Pour salsa verde over enchiladas and top with remaining 1 cup cheese.
Bake 30 minutes or until heated through.
Garnish with guacamole, red onion, tomatoes and cilantro, if desired.
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