This Leftover Turkey Enchiladas recipe is one of the best ways to show vacation leftovers right into a contemporary, flavor-packed meal everybody will love. Loaded with tender turkey, gooey cheese, and tangy inexperienced enchilada sauce, these baked enchiladas are the final word consolation meals makeover in your leftover turkey!
Learn how to make Leftover Turkey Enchiladas
Substances
2 cups leftover shredded cooked Butterball® Turkey
1-½ cups (6 ounces) shredded Monterey Jack cheese, divided
2 cans (4.5 ounces) chopped inexperienced chiles, divided
½ cup chopped inexperienced onions
⅓ cup chopped contemporary cilantro
2 tablespoons contemporary lime juice
6 (6-inch) flour tortillas
1 tablespoon olive oil
½ cup chopped onion
3 cloves garlic, minced
1 bottle (16 ounces) medium-hot salsa verde
Lime wedges and contemporary cilantro leaves (optionally available)
CRANBERRY SALSA
1 cup complete berry cranberry sauce
¼ cup chopped contemporary cilantro
2 tablespoons minced seeded jalapeño pepper* *Jalapeño peppers can sting and irritate the pores and skin, so put on rubber gloves when dealing with peppers and don’t contact your eyes.
2 tablespoons lime juice
½ teaspoon floor cumin
¼ teaspoon salt
Instructions
Preheat oven to 400°F. Line baking sheet with damp paper towels.
Mix turkey, 1 cup cheese, 1 can inexperienced chiles, inexperienced onions, chopped cilantro and lime juice in medium bowl. Place about ½ cup turkey combination on one facet of every tortilla, and roll up tightly. Place, seam facet down, on ready baking dish. Cowl with damp paper towels.
Warmth oil over medium warmth in 10-inch forged iron skillet. Add onion; prepare dinner, stirring regularly, 3 to five minutes or till softened. Add garlic; prepare dinner 1 minute. Stir in salsa verde and remaining 1 can inexperienced chiles; carry to a boil. Scale back warmth to medium-low. Take away 1 cup sauce.
Gently place enchiladas, seam facet down, in remaining sauce. High with reserved 1 cup sauce. Deliver simply to a boil. Scale back warmth to medium-low; cowl and simmer 4 to five minutes or till heated by. Sprinkle with remaining ½ cup cheese.
Bake, uncovered, 8 to 10 minutes or till frivolously browned and sauce is bubbly. Put together and serve with Cranberry Salsa. Garnish with lime wedges and cilantro leaves.
For the Cranberry Salsa: Mix all substances in small bowl. Serve with enchiladas.
Professional Tip: Cooked leftover turkey is nice for 3 to 4 days. To avoid wasting for even longer, pop it within the freezer to save lots of for as much as 6 months!
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