These turkey enchiladas use leftover Thanksgiving turkey for an easy meal. Serve with sour cream and refried beans if desired.
Ingredients
- Cheddar-Monterey Jack cheese blend: 2 cups (shredded)
- red enchilada sauce: 1 can (19 ounce can)
- medium onion: 1 piece (chopped)
- black olives: 1 can (2 ounce can, sliced)
- oil: 1 Tbsp (divided, or more if needed)
- corn tortillas: 24 piece (6 inch)
- turkey: 4 cups (chopped, cooked)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Pour enchilada sauce into a bowl.
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Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
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Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Add tortilla and cook until soft, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate. Place some turkey amd some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
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Repeat Step 3, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish.
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Spread enchilada sauce over the enchiladas to cover. Repeat Steps 3 and 4 to form, roll, and place remaining 12 enchiladas. Spread remaining sauce over top and sprinkle with remaining cheese mixture.
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Bake in the preheated oven until cheese is melted, about 20 minutes.
