“To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you.” ~C.S. Lewis

Turkey Enchiladas


  • 2 cups red enchilada sauce, divided
  • 1 pound cooked turkey breast, shredded
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 ½ cups marble cheddar cheese, shredded, divided
  • ¼ cup fresh cilantro, finely chopped
  • 8 medium flour tortillas, about 8-inches in diameter

For serving:

  • sour cream
  • fresh cilantro, chopped
  • lime juice, freshly squeezed


Preheat the oven to 350 F.

In a large mixing bowl, add shredded turkey, beans, 1 cup of cheese, cilantro, and ¼ cup enchilada sauce. Mix well until evenly combined.

Spread ¼ cup enchilada sauce into a 9×13-inch casserole pan.

Add approximately ⅓ cup of the turkey mixture across the center of each tortilla, carefully roll them up and arrange them seam side down into the pan. Repeat with the remaining filling and tortillas.

Spread the remaining enchilada sauce evenly on top and sprinkle with the remaining shredded cheese.

Cover the pan with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for another 8-10 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.

Serve warm with sour cream, chopped cilantro, and lime juice, if desired.

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