Leftover Turkey - Enchiladas
Ready In: 50 mins
Serves: 6-8
Ingredients
- 3 cups leftover cooked dark turkey meat, shredded
- 1⁄2 cup onion, finely diced (to taste)
- 4 -5 garlic cloves, fresh minced (to taste)
- 3 cups enchilada sauce, divided (recipezaar Texas Red Enchilada Sauce)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 -3 jalapeno peppers, chopped fine (optional)
- 1⁄2 cup red bell pepper, diced
- 1⁄2 cup green bell pepper, diced (optional)
- 1⁄2 teaspoon salt, to taste
- 1⁄2 teaspoon pepper, to taste
- 1 (8 ounce) package cream cheese (any type will work)
- 8 -10 small flour tortillas, warmed (smaller size 6-8-inch)
- 1 (14 1/2ounce) can diced tomatoes, undrained and diced
- 1 cup cheddar cheese, shredded (more if desired)
- 1 tablespoon olive oil
Directions
- Preheat oven to 350.
- Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
- Add Tomatoes, seasonings, Stir to combine.
- Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
- Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
- In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
- Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
- Pour remaining Enchilada sauce over the top of the tortillas.
- Sprinkle cheese over the top.
- Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
- Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
- Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.
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