Leftover Thanksgiving Turkey Enchiladas – Rattling Scrumptious

Finest means to make use of up your leftover vacation turkey (or rooster!). A crowd-pleaser for teenagers + grown ups!

All of us love a leftover turkey slider. However have we had leftover Thanksgiving turkey enchiladas filled with melted cheddar cheese each inside and on high? As a result of I feel we’ve simply taken vacation leftovers to the subsequent degree. I imply, is that this a motive to make a Thanksgiving turkey? Perhaps, perhaps so.

I notably love this recipe as a result of you should utilize up all of the leftover turkey (or leftover rotisserie rooster in case you’re making this yr spherical) with out it truly tasting like leftovers. It’s actually simply pleasant tacky enchiladas and you’ll customise it to what you’ve readily available – including in black beans, corn, mushrooms or every other veggies you might need mendacity round.

ideas and tips for achievement

• Save all of your turkey leftovers. Darkish meat, chicken, put it aside all! It is a nice recipe to repurpose all these vacation leftovers. Don’t have any turkey leftover? Shredded rotisserie rooster will even work so effectively right here.
• Soften the tortillas. Heat the tortillas first so they’re simpler to roll. Wrap the tortillas in a moist paper towel and microwave for about 30 seconds. You too can fry the tortillas, in batches, in somewhat little bit of oil (about 1 tablespoon vegetable oil) till crispy however pliable.
• Make it spicy. If you happen to desire somewhat bit of warmth, diced jalapeno is a good addition along with your onion and bell pepper.
• Don’t overstuff. Measurement issues! Overstuffing might sound like a good suggestion for the reason that filling is the very best half, however this may end up in ripped tortilla and overspill.
• Broil for crispy edges. Love these crispy edges? Broil (optionally available step) the enchiladas for a couple of minutes, watching rigorously, till effervescent and crisped.

• 2 ⅓ cups pink enchilada sauce, divided
• 1 tablespoon vegetable oil
• 1 medium candy onion, diced
• 1 pink bell pepper, diced
• 3 cloves garlic, minced
• 1 ½ teaspoons chili powder
• 1 teaspoon floor cumin
• 1 teaspoon dried oregano
• 4 cups coarsely shredded turkey or rotisserie rooster
• 1 (4-ounce) can diced inexperienced chiles
• ⅓ cup chopped recent cilantro leaves
• 2 cups shredded sharp cheddar cheese, divided
• Kosher salt and freshly floor black pepper, to style
• 12 5-inch corn tortillas, warmed
• ¼ cup diced pink onion
• ¼ cup crumbled cotija cheese

Get Recipe Elements

• Preheat oven to 375 levels F. Calmly oil a 9 x 13 baking dish or coat with nonstick spray. Unfold 1/3 cup enchilada sauce onto the underside of the baking dish.
• Warmth vegetable oil in a massive forged iron skillet over medium warmth. Add onion and bell pepper, and prepare dinner, stirring incessantly, till tender, about 3-4 minutes.

• Stir in garlic, chili powder, cumin and oregano till aromatic, about 1 minute. Take away from warmth.

• Stir in turkey or rooster, inexperienced chiles, 1/2 cup enchilada sauce and cilantro. Stir in 3/4 cup cheese; season with salt and pepper, to style.

• To assemble the enchiladas, lay tortilla on a flat floor and spoon 1/2-3/4 cups of the turkey combination within the middle. Roll the tortilla and place seam facet down onto ready baking dish. Repeat with remaining tortillas and turkey combination.

• High with remaining enchilada sauce and remaining cheese.

• Place into oven and bake till bubbly, about 35-40 minutes.

• Serve instantly, sprinkled with pink onion and cotija cheese.