Turkey Enchiladas

Leftover turkey enchiladas
In the week after Thanksgiving, you may be looking for recipes that can transform leftover turkey into delicious new meals. This turkey enchilada recipe adds new life to turkey breast meat that may have become dry in your refrigerator.

  • 12 corn tortillas
  • Oil for frying
  • 2 cups of shredded white meat turkey
  • 1 onion, chopped
  • 2 chipotles in adobo, seeds removed and finely chopped
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon garlic salt
  • 1/3 cup of chicken stock
  • 1 jar of medium green salsa
  • 8-10 oz. of cotija cheese or queso fresco, crumbled
  • Optional: sour cream, avocados, diced tomatoes, cilantro, and chipotle sauce for topping
  1. In a large skillet, sauté the onions and chipotle peppers in about two teaspoons of oil until the onions are transparent. Add in the spices and stir.
  2. Add the chicken stock and turkey and allow to simmer on low heat, stirring occasionally, until most of the liquid has evaporated.
  3. In a small frying pan, lightly fry the tortillas in oil, one at a time, until the edges crisp and the tortilla begins to form bubbles, flipping halfway through. Remove the tortillas and let rest on a plate lined with sheets of paper towel.
  4. After the tortillas have cooled, take a 9x13 baking pan and fill the tortillas with the turkey mixture, rolling them and arranging them in the pan, with edges touching. The tortillas should be fairly full and will likely fit in two rows of six each.
  5. Set your oven to low broil.
  6. Pour the green salsa evenly over the rolled tortillas and cover with the crumbled cheese.
  7. Cook in the oven for about 5-10 minutes, checking frequently to ensure the cheese is melting and browning, but the enchiladas do not burn.
  8. Serve topped with sour cream, avocado slices, diced tomatoes, and chipotle sauce.
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