Stacked Enchiladas with Turkey and Chipotle Beans

These delightful enchiladas combine

queso fresco, chipotle beans, tender meat,

tasty sauce and so much more.

Healthy, filling & gourmet,

this dinner entree will happily satisfy

your hungry loved ones or welcome guests.

Stacked Enchiladas with Turkey and Chipotle Beans

Bon Appétit

Serves~4

No rolling required: Here the tortillas are layered with the filling

(New Mexico-style) so that each person gets a neat stack.

2 10-ounce cans medium-hot enchilada sauce

1 16-ounce can refried beans, divided

1/2-1 tablespoon chopped canned chipotle chiles*

16 5- to 6-inch-diameter corn tortillas

1 cup chopped green onions (about 4 large), divided

2 cups diced cooked turkey or chicken meat

(about 10 ounces), reheated, divided

1 1/3 cups (packed) coarsely

grated Monterey Jack cheese

(about 5 1/2 ounces), divided

1/2 cup crumbled queso fresco or feta

cheese (about 4 ounces), divided

Diced tomatoes Diced avocado

Position rack in center of oven and preheat to 250-300°F.

Bring enchilada sauce to simmer in medium skillet over medium heat.

Reduce heat to very low. Combine refried beans and

chipotles in another medium skillet.

Stir bean mixture over medium heat until heated through,

about 5 minutes. Remove from heat.

Dip 1 tortilla into enchilada sauce just until softened,

about 10 seconds. Using tongs, transfer tortilla to

ovenproof plate. Spread 1/3 cup bean mixture over.

Top with 1 tablespoon green onions. Dip second tortilla

into sauce; place atop bean mixture.

Top with 1/2 cup turkey meat, then 1 tablespoon green onions.

Dip third tortilla into sauce. Place atop turkey;

sprinkle with 1/3 cup Jack cheese, then 1 tablespoon

green onions. Dip fourth tortilla into sauce;

place atop Jack cheese. Sprinkle with 2 tablespoons queso fresco.

Repeat procedure with remaining tortillas,

bean mixture, green onions, turkey, Jack cheese,

and queso fresco. Transfer to oven and cook until

heated through, about 5 minutes. Drizzle remaining

enchilada sauce over tortilla stacks. Sprinkle

each with diced tomatoes, avocado, and remaining

green onions and serve warm. *Chipotle chiles are

simply dried, smoked jalapeños, they're sold canned

in a spicy tomato sauce, sometimes called adobo.

Find them at some supermarkets,

specialty foods stores, and Latin markets.