Enchiladas de sartén con queso y pavo o pollo en 35 minutos

Ingredientes

• 3 cups leftover turkey, (or chicken, pulled or cut into small 1/4-inch pieces)
• 1 cup + 2 Tbsp green enchilada sauce, (also called verde sauce)
• 8 small corn tortillas, (6-inch each, or other small tortillas)
• 1 cup corn, (fresh or canned (if canned, be sure to drain))
• 1 1/2 cups Monterrey Jack, (shredded)
• 2 scallions, (thinly sliced)
• 2 Tbsp fresh cilantro ()
• Optional additions: black beans, refried beans, red enchilada sauce, avocado
• Lime wedges, sour cream, avocado, cilantro, scallions ()

Preparación

1. 1

   Toss with enchilada sauce. Preheat oven to 375°F / 190°C. In a large bowl combine three cups turkey or chicken and one cup enchilada verde sauce. Mix well to evenly coat.

2. 2

   Prepare the pan. In a skillet, pour remaining 2 Tbsp enchilada sauce, then spread to cover the bottom of pan. Place one layer of tortillas on top, breaking them to fit the base as needed.

3. 3

   Assemble the skillet enchilada. Layer half of turkey or chicken evenly on top of tortillas, then sprinkle with half of the cheese, half of the corn, and 2 Tbsp fresh cilantro. Repeat with remaining tortillas, turkey, cheese, and corn. (Note: don’t put cilantro on top layer, it will burn in the oven.)

4. 4

   Cook, then serve. Bake for 25 minutes, then top with sliced scallions and additional cilantro. Serve immediately with sour cream and lime wedges.