It’s really simple to create this enchilada dish with leftover turkey, and it tastes delicious. By simply changing one or two ingredients, it’s also incredibly simple to adjust to varied tastes.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 8 enchiladas |
Ingredients
- 3 cups shredded cooked turkey breast
- 1 ½ cups sour cream, divided
- 1 (16 ounce) jar chunky, mild green chile salsa, divided
- 1 (8 ounce) package shredded mild Cheddar cheese, divided
- 1 (8 ounce) package shredded Monterey Jack cheese, divided
- 8 (6 inch) flour tortillas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9×13-inch pan.
- Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
- Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.
- Feel free to substitute dark turkey meat or a combination of dark and white meat for the turkey breast.
- You can use a spicier salsa if desired, and Colby Jack or pepper Jack for Monterey Jack.
Nutrition Facts
| Calories | 887 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 4 g |
| Protein | 42 g |
| Saturated Fat | 35 g |
| Sodium | 1542 mg |
| Sugars | 6 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |