Turkey Enchiladas

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

With a fiesta of comforting flavors, this recipe is a great way to put a twist using classic holiday ingredients.

Recipe tags: turkey base, moderate difficulty, main, turkey, skillet

2 Tbsp	butter
2 Tbsp	all-purpose flour
2 Tbsp	Better Than Bouillon^® Turkey Base
2 Tbsp	lime juice
8	corn tortillas
1½ cups	shredded Monterey Jack cheese, divided
1 cup	shredded roast turkey
½ cup	crumbled stuffing
½ cup	mashed potatoes
½ cup	chopped mixed vegetables
2 Tbsp	finely chopped fresh chives
½ cup	cranberry sauce

1

Preheat oven to 425°F. Melt butter in large skillet set over medium heat. Sprinkle flour over top; cook, stirring, for 2 minutes. Slowly whisk in 2 cups water; bring to boil. Stir in Roasted Turkey Base. Reduce heat to medium; simmer for 5 minutes. Remove from heat and stir in lime juice.
2

Grease 13- x 9-inch baking dish. Spread 1/2 cup gravy in bottom of baking dish; set aside.
3

Sprinkle 1 Tbsp cheese down along center of each tortilla. Top with turkey, stuffing, mashed potatoes and vegetables. Roll up tightly; place seam-side down in prepared baking dish. Top with remaining gravy and sprinkle with remaining cheese.
4

Bake, uncovered, for 18 to 20 minutes or until tortillas are lightly browned and filling is heated through. Sprinkle with chives. Serve with cranberry sauce.

Substitute Cheddar, Swiss or Gruyère for Monterey Jack cheese.

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