Stacked Enchiladas with Turkey and Chipotle Beans

Ingredients for Stacked Enchiladas with Turkey and Chipotle Beans

• 2 275g cans medium-hot enchilada sauce

• 1 450g can refried beans, divided

• 1 tablespoon chopped canned chipotle chillies*

• 16 5- to 6-inch-diameter corn tortillas

• 160g chopped spring onions (about 4 large), divided

• 300g diced cooked turkey meat (about 275g ), reheated, divided

• 150g (packed) coarsely grated Monterey Jack cheese (about 160g ), divided

• 60g crumbled queso fresco or feta cheese (about 110g ), divided

• Diced tomatoes

• Avocat en dés

Position rack in centre of oven and preheat to 93°C. 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 80ml bean mixture over. Top with 1 tablespoon spring onions. Dip second tortilla into sauce; place atop bean mixture. Top with 80g turkey meat, then 1 tablespoon spring onions. Dip third tortilla into sauce. Place atop turkey; sprinkle with 40g Jack cheese, then 1 tablespoon spring onions. Dip fourth tortilla into sauce; place atop Jack cheese. Sprinkle with 2 tablespoons queso fresco. Repeat procedure with remaining tortillas, bean mixture, spring 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 spring onions and serve warm.

*Chipotle chillies 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.

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