Siri Daly's Leftover Turkey Enchiladas

Siri Daly

Nathan Congleton / TODAY

print recipe

Rating:

3.4666667 (60 rated)

Cook time:

30 minutes

Prep time:

15 minutes

Servings:

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.