Leftover Thanksgiving Turkey Enchiladas
User Reviews
5
3 reviews
Excellent
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Leftover Thanksgiving Turkey Enchiladas
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Best way to use up your leftover holiday turkey (or chicken!). A crowd-pleaser for kids + grown ups!
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Ingredients
- 2 ⅓ cups Red Enchilada Sauce divided
- 1 tablespoon vegetable oil
- 1 onion diced, medium sweet
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 4 cups turkey or rotisserie chicken; coarsely shredded
- 1 (4-ounce) can diced green chiles
- ⅓ cup cilantro fresh, chopped leaves
- 2 cups cheddar cheese divided, shredded sharp
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 12 corn tortillas warmed, 5-inch
- ¼ cup red onion diced
- ¼ cup cotija cheese crumbled
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread 1/3 cup enchilada sauce onto the bottom of the baking dish.
- Heat vegetable oil in a large cast iron skillet over medium heat. Add onion and bell pepper, and cook, stirring frequently, until tender, about 3-4 minutes.
- Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute. Remove from heat.
- Stir in turkey or chicken, green chiles, 1/2 cup enchilada sauce and cilantro. Stir in 3/4 cup cheese; season with salt and pepper, to taste.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the turkey mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and turkey mixture.
- Top with remaining enchilada sauce and remaining cheese.
- Place into oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, sprinkled with red onion and cotija cheese.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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