Ingredients

1 tablespoon olive oil

1 onion, diced

One 4-ounce can diced green chiles

2-3 cups leftover shredded turkey meat

2 cups grated cheddar cheese

1/2 cup Greek yogurt

2 10-ounce cans red enchilada sauce

6 8-inch flour tortillas

Salt and pepper to taste

Optional toppings: Sliced avocado, chopped cilantro, drizzle of sour cream

Chef notes

There's only so many leftover turkey sandwiches one can handle after the holidays are over, which is why I love these turkey enchiladas so much! It uses up your leftovers in a unique, tasty and EASY way. Win, win!

Technique tip: Placing the tortillas seam-side down will keep them from falling apart in the oven.

Swap options: You can use sour cream instead of Greek yogurt, or a Mexican blend of cheese instead of cheddar. To make it less spicy, omit the green chiles.

Preparation

Preheat oven to 350°F.

Heat olive oil in a medium skillet over medium heat. Add onions and sauté until soft, 5-7 minutes.

In a large bowl, combine turkey, onions, 1½ cups of the cheese, Greek yogurt, green chiles and 1 can of the enchilada sauce. Stir together and season to taste with salt and pepper.

In a square baking dish, add 1/2 of the second can of enchilada sauce. Using your tortillas, place a couple scoops of turkey mixture in center and lightly roll up. Place in baking dish, seam-side down. Repeat with the remaining 5 tortillas.

Pour remaining enchilada sauce on top of tortillas, and top with remaining cheese.

Bake for about 30 minutes, until cheese is melted and bubbly. Serve with desired toppings.

Siri Daly's Leftover Turkey Enchiladas