Description
These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.
Ingredients
- 2 cups shredded Cheddar and Monterey cheese blend
- 1 onion, chopped
- 1 (2 ounce) can sliced black olives
- 24 (6 inch) corn tortillas
- 1 (19 ounce) can red enchilada sauce
- 4 cups cooked turkey, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish. Pour enchilada sauce into a bowl.
- Combine Cheddar-Jack cheese
- onion
- and black olives in a small bowl.
- Brush a small skillet with enough oil to coat a tortilla
- and heat over low heat. Add tortilla and cook until soft
- 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat
- then place on a plate. Place some turkey amd some cheese mixture in the center of the tortilla
- roll up
- and place it in the prepared baking dish.
- Repeat Step 3
- using more oil as needed
- to form and roll 11 more enchiladas; they should cover the bottom of the baking dish.
- Spread enchilada sauce over the enchiladas to cover. Repeat Steps 3 and 4 to form
- roll
- and place remaining 12 enchiladas. Spread remaining sauce over top and sprinkle with remaining cheese mixture.
- Bake in the preheated oven until cheese is melted
- about 20 minutes.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6