Layered Turkey Enchiladas - cooking recipe

Ingredients

1 lb turkey breast tenderloin, cut in bite sized strips
16 ounces frozen peppers and onions, stir fry vegetables
10 ounces enchilada sauce
1/2 cup whole berry cranberry sauce
54 inches corn tortillas, halved
2 cups shredded Mexican blend cheese
lime wedge (optional)
fresh cilantro stem (optional)

Preparation

Preheat oven to 450\u00b0F
In extra-large skillet cook turkey in 1 Tbsp hot cooking oil over medium-high heat for 4 minutes or till no longer pink. Add veggies, enchilada sauce, and cranberry sauce. Bring to boiling. Sprinkle salt and pepper to taste.
In 2 quart baking dish layer 1/3 tortillas, 1/3 cheese, 1/2 turkey-veggie-sauce mix (add this part with a slotted spoon). Repeat. Then add the remaining tortillas, pour the leftover turkey-veggie-sauce juice (this is why you used the slotted spoon initially!) on top, and add the remaining cheese. Bake 10 minutes or till cheese is melted.
Cut into squares and garnish with limes and cilantro.