Name: Stacked Enchiladas with Turkey and Chipotle Beans
Yield: Makes 4
Ingredients: 2 10-ounce cans medium-hot enchilada sauce; 1 16-ounce can refried beans, divided; 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 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

Stacked Enchiladas with Turkey and Chipotle BeansScott Peterson

No rolling required: Here the tortillas are layered with the filling (New Mexico-style) so that each person gets a neat stack. Rewarm the turkey in broth or water in the microwave, or in a skillet on the stove.

Recipe notes

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