Monday, December 26, 2016

Leftover Turkey? Turkey Enchiladas

Now that Christmas dinner has been cleared away, what do you do with the leftover turkey?  This is a great way to use up leftover turkey. It's especially good with smoked turkey! Brought to you by Food.com.

Serves: 4 Prep: 60 min Cook time: 30 min Total time: 90 min

Ingredients

1 tablespoon olive oil
1/2 cup onion, finely diced, to taste
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced (optional)
2 to 3 jalapeno peppers, chopped fine (optional)
4 to 5 garlic cloves, minced, to taste
1 (14.5 oz.) can canned diced tomatoes, undrained and diced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
3 cups leftover cooked dark turkey meat, shredded
3 cups enchilada sauce, divided
1 (8 oz.) package cream cheese (any type will work)
8 to 10 small flour tortillas, warmed (smaller size 6-8-inch)
1 cup shredded cheddar cheese (more if desired)
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Step 1
Preheat oven to 350 Degrees.
Step 2
Heat a skillet to medium, add some oil and sauté the onions for a few minutes then add the peppers and garlic and sauté until the onion become translucent.
Step 3
Add Tomatoes, seasonings (chili powder, cumin, salt, pepper). Stir to combine.
Step 4
Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
Step 5
Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
Step 6
In a 9”X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
Step 7
Add about 1/4-1/3 cup of meat mixture to each tortilla - roll tortilla and place seam side down in a baking dish (just roll, don't fold ends).
Step 8
Pour remaining Enchilada sauce over the top of the tortillas.
Step 9
Sprinkle cheese over the top.
Step 10
Bake for about 20-30 minutes until cheese is melted and side are bubbling slightly.

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