Prep 15 mins
Cook 30 mins
A tasty and economical way to use up your leftover holiday turkey!
- 2 cups cooked turkey or 2 cups cooked chicken meat, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄2 cup chopped fresh mushrooms
- 1⁄4 cup chopped fresh yellow onion
- 1 (10 ounce) can Rotel Tomatoes
- 1 (10 ounce) package frozen spinach, thawed
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon ground dried ancho chile powder
- 1⁄4 teaspoon cayenne pepper, to taste
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried cilantro (optional)
- 1⁄2 teaspoon salt, to taste
- 8 ounces cream cheese, at room temperature
- 1⁄2 cup sour cream, divided
- 4 12-inch flour tortillas
- 1 (14 ounce) can enchilada sauce or 2 cups homemade enchilada sauce (I prefer homemade)
- 1⁄2 cup grated cheddar cheese
- 1⁄2 cup grated monterey jack cheese or 1⁄2 cup monterey jack pepper cheese
- guacamole, for garnish (optional)
- Preheat oven to 350 degrees F.
- Microwave the frozen spinach for 1 minute, then squeeze it dry.
- In a saucepan, melt the butter with the olive oil and sauté the mushrooms and onion until tender (about 5 to 7 minutes), then add the thawed/drained spinach, chopped turkey meat, Rotel, cumin, ancho, cayenne, oregano, basil, cilantro (if using), and salt, and sauté for about 7 minutes.
- Remove from heat and stir in the cream cheese and 1/4 cup sour cream until well combined.
- Lightly pan spray a 9x13-inch oven dish; pour a little of the enchilada sauce into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
- Place the flour tortillas between damp kitchen or paper towels and microwave for 45 seconds to soften.
- Spoon a quarter of the enchilada filling in the center of each tortilla, then roll each (tucking ends in) and place seam-side-down in the oven dish.
- Pour the remaining enchilada sauce over the completed enchiladas, dot with remaining 1/4 cup sour cream, then top with the grated cheeses.
- Bake at 350 degrees F for 20 to 30 minutes, until cheese is melted, bubbly, and golden.
- Serve with rice, beans, and garnish with guacamole.