- 1½-2 cups leftover turkey, cut into small pieces
- 1 large can enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar or monterey or queso fresco)
- 8 corn tortillas
- sour cream
- sliced black olives
- sliced green onions
Spray you baking dish with non-stick spray and preheat the oven to 350°F.
Take the leftover turkey and cut it into small pieces. Since you are using sauce and cheese, this is a good opportunity to use both white and dark meat. Add the turkey meat and about 1/3 of the can of enchilada sauce to a small saucepan and warm over medium heat.
Place the tortillas wrapped in a damp paper towel in the microwave for 30 seconds so they are warm for rolling. Keep wrapped in the paper towel until you are ready to assemble.
Take one tortilla and about 2 tbsp of turkey and add it to the middle of the tortillas, roll the tortilla up and place in your prepared dish. After all of the tortillas have been rolled and placed in the pan, pour the remaining enchilada sauce over the top of all of the enchiladas, Sprinkle the top with a generous amount of cheese and place in the oven for 20 minutes until the cheese has melted and the sauce is bubbly. REmove from the oven and garnish as desired. Enjoy!
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.