Leftover Thanksgiving Turkey Enchiladas
Best way to use up your leftover holiday turkey (or chicken!). A crowd-pleaser for kids + grown ups!
Ingredients
- 2 ⅓ cups red enchilada sauce, divided
- 1 tablespoon vegetable oil
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups coarsely shredded turkey or rotisserie chicken
- 1 (4-ounce) can diced green chiles
- ⅓ cup chopped fresh cilantro leaves
- 2 cups shredded sharp cheddar cheese, divided
- Kosher salt and freshly ground black pepper, to taste
- 12 5-inch corn tortillas, warmed
- ¼ cup diced red onion
- ¼ cup crumbled cotija cheese
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread 1/3 cup enchilada sauce onto the bottom of the baking dish.
- Heat vegetable oil in a large cast iron skillet over medium heat. Add onion and bell pepper, and cook, stirring frequently, until tender, about 3-4 minutes.
- Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute. Remove from heat.
- Stir in turkey or chicken, green chiles, 1/2 cup enchilada sauce and cilantro. Stir in 3/4 cup cheese; season with salt and pepper, to taste.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the turkey mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and turkey mixture.
- Top with remaining enchilada sauce and remaining cheese.
- Place into oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, sprinkled with red onion and cotija cheese.