Description
Shredded leftover turkey and cheese are rolled in tortillas, covered in red sauce, and baked until bubbly.
Ingredients
Scale
- 1 tablespoon olive oil (15 ml)
- 1 medium green bell pepper, chopped
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups (about 300g) cooked shredded turkey
- 1 (15-ounce) can red enchilada sauce (about 425g), divided
- 2 cups (about 225g) shredded Monterey Jack cheese, divided
- 8 (6-inch) flour tortillas
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for one minute more until fragrant.
- Remove the skillet from the heat. Add the shredded turkey to the skillet with the vegetables and toss to combine. Season with a little salt and pepper.
- Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it to coat.
- Lay the tortillas on a flat surface. Spread about 1 tablespoon of enchilada sauce over each one. Divide the turkey mixture evenly among the tortillas (about 1/4 cup each), then sprinkle each with about 2 tablespoons of cheese.
- Roll up each tortilla tightly and place it in the baking dish with the seam facing down.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the rest of the cheese over the sauce.
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake for another 5 to 10 minutes, or until the sauce is bubbling and the cheese is fully melted and lightly browned. Since the turkey is already cooked, you are just heating it through. Ensure the enchiladas reach an internal temperature of 165°F (74°C) before serving.
Notes
- Food Safety: For any dish using precooked poultry, it’s important to reheat it to a safe internal temperature of 165°F (74°C). Use a food thermometer to check.
- Tortilla Tip: If your tortillas are stiff, warm them briefly in the microwave for 15-20 seconds to make them more pliable and easier to roll without cracking.
- Cheese Choice: Shredding your own cheese from a block will result in a smoother melt compared to pre-shredded varieties.
- Sauce Options: Feel free to use mild, medium, or hot enchilada sauce based on how much spice you enjoy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex