IMG_8589

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

Printer Friendly Version

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.

IMG_8514

Add corn and red onion and pan fry until onion is cooked and corn has some color on it.

IMG_8519IMG_8521IMG_8522IMG_8525

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.)

IMG_8527IMG_8533IMG_8528IMG_8530

Fill each tortilla with some of the turkey filling and place in a prepared baking dish.

IMG_8531IMG_8535

Continue with remaining filling and tortillas.

IMG_8536IMG_8537

Top the filled tortillas with the remaining sauce and sprinkle with the remaining ½ of pepper jack cheese.

IMG_8538IMG_8539IMG_8540

Bake at 400 degrees F until heated through, 15 to 20 minutes.

IMG_8586IMG_8587

Pin It on Pinterest

Share This