Turkey enchiladas with red sauce
What to do with Leftover Turkey: Turkey Enchiladas
When you’re tired of turkey hash and turkey soup and turkey sandwiches, make these turkey enchiladas! Totally not “leftovers” but just a great Mexican-oriented meal. I made half green sauce and half red sauce enchiladas. The green sauce was store-bought, the red sauce was this enchilada sauce recipe.
For the enchiladas, chop up a bunch of turkey. Sorry, no measurements, maybe 2-3 cups for a dozen enchiladas. It depends on how stuffed you like your enchiladas. Any leftover chopped turkey can go into this turkey sandwich spread or be used for many other leftover turkey recipes.
Grate some Cheddar cheese or use a Mexican cheese blend. (2-3 cups for a dozen enchiladas)
Turkey Enchiladas with Green Sauce
Heat some corn tortillas in the microwave in a tortilla warmer.
Use about 15 ounces sauce for each half dozen enchiladas.
Pour a bit of sauce into the bottom of a shallow baking dish. Roll up the tortillas with some turkey and cheese inside and place seam side down. Top the enchiladas with the rest of the sauce, sprinkle some more cheese on top, and bake at 350 for 30 minutes or so.
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