I kind of made this dish up along the way as I was using up some left over turkey as a casserole dish hubby can take to work. It came out really good with a kick to it. You may have to adjust the seasoning to your liking. Also, it may seem like a lot of sauce and you can easily use one can rather then 2 but it soaks up as it cooks. Feel free to sub chicken or beef in there as well, it works with any kind of left over meat you have on hand.
Turkey Enchiladas
1 (15 ounce) corn, drained
1 tablespoon butter
1 teaspoon Tony’s
¼ – ½ cup diced red onion
2 cups shredded roasted turkey
2 (15 ounce) cans tomato sauce
4 ounces diced green chilies
1 teaspoon red pepper flakes
dash cayenne
½ teaspoon cumin
2 teaspoons oregano
8 ounces pepper jack cheese, divided
10 tortillas
Heat butter until melted in a small skillet.
Add corn and red onion and pan fry until onion is cooked and corn has some color on it.
Combine cooked corn mixture with the next 7 items and ½ of the pepper jack cheese. (I mixed the sauce and spices separate and just combined the corn mixture, cheese and turkey.)
Fill each tortilla with some of the turkey filling and place in a prepared baking dish.
Continue with remaining filling and tortillas.
Top the filled tortillas with the remaining sauce and sprinkle with the remaining ½ of pepper jack cheese.
Bake at 400 degrees F until heated through, 15 to 20 minutes.
