Stacked Enchiladas With Turkey and Chipotle Beans

Name: Stacked Enchiladas With Turkey and Chipotle Beans
Yield: makes 4 Servings
Ingredients: 2 10-ounce cans medium-hot enchilada sauce; 1 16-ounce can refried beans, divided; 1 tablespoon chopped canned chipotle chiles; 16 5-6"-diameter corn tortillas; 1 cup chopped green onions (about 4 large), divided; 2 cups diced cooked turkey meat (about 10 ounces), reheated, divided; 1⅓ cups (packed) coarsely grated Monterey Jack cheese (about 5½ ounces), divided; ½ cup crumbled queso fresco or feta cheese (about 4 ounces), divided; Diced tomatoes; Diced avocado

By Rick RodgersPhotography by Scott Peterson

October 31, 2004

Stacked enchiladas with turkey and chipotle beans on a large yellow plate.

Recipe notes