Holiday leftover recipes: Siri Daly's breakfast casserole, turkey enchiladas
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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.
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
Preparation
1. Preheat oven to 350°F.
2. Heat olive oil in a medium skillet over medium heat. Add onions and sauté until soft, 5-7 minutes.
3. 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.
4. 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.
5. Pour remaining enchilada sauce on top of tortillas, and top with remaining cheese.
6. Bake for about 30 minutes, until cheese is melted and bubbly. Serve with desired toppings.
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