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Leftover Turkey - Enchiladas Recipe

Name: Leftover Turkey - Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
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 1/2 ounce) can diced tomatoes, undrained and diced; 1 cup cheddar cheese, shredded (more if desired); 1 tablespoon olive oil

Food.com

What to do with all the leftover Holiday Turkey Meat - This was a big hit, and a treat to have something spicy after holiday eating holiday leftovers for a few days.

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 <a href="https://www.food.com/recipe/texas-red-enchilada-sauce-42094">Texas Red Enchilada Sauce</a>)

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 1/2 ounce) can diced tomatoes, undrained and diced

1 cup cheddar cheese, shredded (more if desired)

1 tablespoon olive oil

Method

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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