Need an idea or two to get creative with your leftover turkey? I made these for us last night and they were yummy. They were also blissfully quick and made use of things most everyone probably has in their pantry already.
(Measurements are approximate)
2 Cups Cooked, Shredded Turkey (I used mostly dark meat here)
1 Cup Corn Kernels
3/4 Cup Onion, chopped
1 Green Pepper, chopped (I used a frozen one from our garden)
Cheddar Cheese (I think Pepperjack would be awesome if you had some)
1 Cup Enchilada Sauce
Preheat oven to 400 degrees. Saute the onion and green pepper in just a bit of olive oil until its tender. Combine the turkey, corn, onion, and green pepper. Add Salt & Pepper to taste.
Sprinkle a bit of cheddar cheese on your tortilla, top the cheese with some of the turkey filling. Leave enough space for you to roll up two of the edges. Place the tortilla, folded edge down into a casserole dish. Repeat until you use up all your filling. The above approximate measurements made me 6 enchiladas (though my pan only fit 5, ha!).
When you’ve finished assembling all the tortillas, pour the enchilada sauce over the rolled enchiladas in your pan. Sprinkle on more cheese. Bake in the preheated oven for 15 to 20 minutes.
If enchiladas aren’t your style, my turkey pot pie is pretty darn good too (if I do say so myself). Though it takes a little more effort than these enchiladas.