Prep 5 mins
Cook 15 mins
I came up with this the other day with all of the left over Thanksgiving turkey.
- 236.59 ml shredded cooked turkey (or chicken or beef!)
- 118.29 ml cooked vegetables
- 177.44 ml cheddar cheese
- 118.29 ml Mexican blend cheese (optional) or 118.29 ml add more cheddar cheese
- 177.44 ml salsa (or more to taste)
- 2.46 ml cumin
- 1.23 ml chili powder
- 0.25 ml hot sauce (optional)
- 6 tortillas
- Preheat oven to 350°F.
- In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
- Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
- Roll the tortilla up and place seam side down into a lightly greased baking pan.
- Top with extra cheese and salsa if desired.
- Baked until heated through, about 15-20 minutes.
Out of sheer desperation to make "thanksgiving leftover" food despite my complete lack of thanksgiving leftovers, I bought a rotisserie chicken from the grocery store to make this. It came out SO good--I doubled the recipe to make 8 enchiladas and used stir-fried peppers and onions as the vegetables. I topped it with enchilada sauce, cheese and freshly diced tomatoes. It was exactly what I was looking for--thanks so much for posting, Anme!
I made this as a casserole rather than individual enchiladas and used green enchilada sauce and about 1/4 cup mild salsa layering in a casserole dish. I sauteed green bell peppers and onions as the veggies. It turned out great and my kids ate it up because it didn't taste like the same old turkey!
I've been instructed to make these every year after Thanksgiving. Thanks for a great turkey leftover dish.