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Leftover Turkey Enchiladas Recipe

Name: Leftover Turkey Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 onion (finely chopped); 4 cups cooked turkey (chopped; dark and white meat mixed is fine); 1 tablespoon taco seasoning; 1 (2-oz) can sliced black olives; 1 cup corn; 1 (15-oz) can black beans (drained); 1/2 cup sour cream; 1 (15-oz) can red enchilada sauce; 12 (8-inch) corn tortillas (warmed (see notes on tortilla types and amount needed)); 3 cups shredded cheese (or less to taste)

Savory Nothings

These Turkey Enchiladas are an easy and delicious way to use up your Turkey leftovers from a big holiday meal! - especially after Thanksgiving!

Ingredients

1 tablespoon vegetable oil

1 onion (finely chopped)

4 cups cooked turkey (chopped; dark and white meat mixed is fine)

1 tablespoon taco seasoning

1 (2-oz) can sliced black olives

1 cup corn

1 (15-oz) can black beans (drained)

1/2 cup sour cream

1 (15-oz) can red enchilada sauce

12 (8-inch) corn tortillas (warmed (see notes on tortilla types and amount needed))

3 cups shredded cheese (or less to taste)

Method

Prep: Preheat oven to 360°F.

Sauté onion and turkey: Heat oil in large skillet over medium heat. Add onion and cook until softened, 3-4 minutes. Stir through turkey and taco seasoning, add 2-3 tablespoon water (or chicken broth). Sauté until turkey meat has soaked up all liquid, about 1-2 minutes. Take off the heat.

Make filling: Stir black olives, corn, black beans and sour cream through turkey mixture. Add 1/2 cup of enchilada sauce and combine well.

Assemble: Spread another 1/2 cup enchilada sauce in bottom of 9x13 inch casserole dish. Divide filling between warmed tortillas. Sprinkle with 1 tablespoon cheese each, then fold and arrange seam down in prepared dish.

Finish and bake: Spread remaining enchilada sauce on top, sprinkle with remaining cheese. Bake in hot oven for 25 minutes, or until fully heated through and bubbly around edges. Let sit on counter for 5 minutes, then serve.

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