Ingredients for Leftover Turkey Or Chicken Enchiladas
- 1 lb cooked turkey, shredded
- assorted chopped vegetables
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- hot sauce, as desired
- 12 corn or flour tortillas
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chilies, undrained
- 1 (10 ounce) can enchilada sauce
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 (4 ounce) can sliced black olives, drained (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper (optional)
- oil (for frying tortillas)
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How to Make Leftover Turkey Or Chicken Enchiladas
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine shredded turkey, chopped vegetables, shredded cheese, salsa, hot sauce, chili powder, and cumin. Mix well to combine.
- Place a tortilla in a lightly oiled skillet and warm for about 30 seconds, or until soft and pliable.
- Spoon about 1/2 cup of the turkey mixture onto the center of each tortilla.
- Carefully roll up the tortilla and place seam-down in the prepared baking dish.
- Repeat with remaining tortillas and filling. If you have leftover filling, add it to the top!
- Pour any remaining sauce over the enchiladas. Top with extra cheese and salsa as desired.
- Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
14g
Fat
35g
Carbs
19g
