If you’re like me, you have a ton of leftover turkey in your freezer from Thanksgiving that you don’t know what to do with. Here’s an awesome recipe to use up some of that delicious leftover turkey…cheesy turkey enchiladas! Enchiladas are a comfort food staple in my house, I just can’t get enough of them. Enchiladas are sort of like Mexican manicotti, just tuck your favorite filling into corn tortillas, roll ‘em up, add some sauce and cheese, and bake until golden and bubbly. Make extra, you’re definitely going to want seconds!
8 corn tortillas
2 cups cooked turkey (or chicken), shredded
2 teaspoons taco seasoning
1/4 cup cream cheese
1/4 cup fresh cilantro, chopped
2 cups mozzarella cheese
2 cups tomatillo salsa verde
1/3 cup sour cream
Canola oil, for frying
Pico de gallo, for serving
Preheat your oven to 375 degrees F.
Prepare the filling by mixing the shredded turkey, taco seasoning, cream cheese, cilantro and 1/2 cup of mozzarella.
Prepare the tortillas for wrapping by frying them in a thin layer of hot canola oil for 5 seconds per side. You don’t want them to get crispy at all, you just want to soften them up. Drain the tortillas on a paper towel.
Add 1/4 cup of the filling into each tortilla, and wrap them tightly.
Pour 1/2 cup of the tomatillo salsa verde onto the bottom of your baking dish, then lay the tortillas on top of the sauce, seam side side. Cover them with the rest of the tomatillo sauce.
Drizzle the sour cream on top of the enchiladas and top with the remaining mozzarella cheese.
Bake the enchiladas, uncovered, for 20-30 minutes until they’re bubbly and golden brown. You can broil them for a few minutes if needed.
Just look at all that ooey, gooey goodness!
Serve these super cheesy turkey enchiladas with pico de gallo for a fresh bite!
- 8 corn tortillas
- 2 cups cooked turkey, shredded
- 2 teaspoons taco seasoning
- ¼ cup cream cheese
- ¼ cup fresh cilantro, chopped
- 2 cups mozzarella cheese
- 2 cups tomatillo salsa verde
- ⅓ cup sour cream
- Canola oil, for frying
- Pico de gallo, for serving
- Preheat your oven to 375 degrees F.
- Prepare the filling by mixing the shredded turkey, taco seasoning, cream cheese, cilantro and ½ cup of mozzarella.
- Prepare the tortillas for wrapping by frying them in a thin layer of hot canola oil for 5 seconds per side. You don't want them to get crispy at all, you just want to soften them up. Drain the tortillas on a paper towel.
- Add ¼ cup of the filling into each tortilla, and wrap them tightly.
- Pour ½ cup of the tomatillo salsa verde onto the bottom of your baking dish, then lay the tortillas on top of the sauce, seam side side. Cover them with the rest of the tomatillo sauce.
- Drizzle the sour cream on top of the enchiladas and top with the remaining mozzarella cheese.
- Bake the enchiladas, uncovered, for 20-30 minutes until they're bubbly and golden brown. You can broil them for a few minutes if needed.
- Serve these super cheesy turkey enchiladas with pico de gallo for a fresh bite!
COMMENTS ( 2 )
posted on 30 May at 12:31
Look at those gorgeous suaqsh blossoms! Yum. I wish there were mercados like this in Alubquerque. I miss all the Chinese and Mexican markets from back home in San Francisco.
posted on 30 May at 12:30
Look at those gorgeous suaqsh blossoms! Yum. I wish there were mercados like this in Alubquerque. I miss all the Chinese and Mexican markets from back home in San Francisco.