Leftover Turkey Enchiladas

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