Have some (or a lot of) Turkey left from your Thanksgiving dinner? Here's how to use it!
Cheddar and Monterey cheese blend
2 cups, shredded
1 (2 oz.) can, sliced
24 (6 inch), can be replaced by flour tortillas
Red enchilada sauce
1 (19 oz.) can
4 cups, cooked, chopped
for serving, optional
- Heat the oven to 350° F/175° C/Gas Mark 4.
- Take 9x13 baking dish and lightly grease it.
- Take a small bowl and add cheese, onion, and olives in it.
- Add oil to a small skillet, place one tortilla in it so that the oil lightly coats it, and keep cooking until soft.
- Remove from the skillet and dip in enchilada sauce to coat.
- Place turkey and the cheese mixture in the center of the tortilla, roll it, and put in the baking dish.
- Repeat the same with the other tortillas until the bottom of the baking pan is covered with them.
- Spread sauce over the bottom layer to cover.
- Repeat with the second layer, spread the rest of the sauce on the top of it, and sprinkle with the rest of the cheese mixture.
- Bake for 20 minutes or until the cheese melts. Serve with sour cream.
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