Turkey Enchiladas

I love making turkey enchiladas because they are a delicious way to use up leftover turkey from holiday meals, and the savory flavors of the turkey, cheese, and enchilada sauce meld together perfectly.

📝 Ingredients

• 4 cups shredded turkey
• 1/4 cup sliced green onions (more for garnish)
• 1 teaspoon smoked paprika (or sweet)
• 1 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 10 tortillas (flour or corn, 6" size)
• 5 ounces shredded Monterey Jack cheese (1 1/4 cups)
• 5 ounces shredded sharp cheddar cheese (1 1/4 cups)
• 2 cups enchilada sauce (divided)

👨‍🍳 Instructions

1. 1Heat the Oven – Adjust the oven rack to the center position. Preheat to 400ºF (204ºC).
2. 2Make the Filling – In a large bowl, combine turkey, green onions, cumin, paprika, salt, garlic powder, black pepper, ¼ cup of Monterey Jack cheese, and ¼ cup of cheddar cheese.
3. 3Warm the Tortillas – Warm each tortilla in a pan over medium-high heat until lightly toasted and pliable, 10 to 15 seconds per side. Transfer to a plate and cover with a kitchen towel to keep warm.
4. 4Assemble the Enchiladas – Lightly coat a 13×9 baking dish with cooking spray or oil. Spread ½ cup of the enchilada sauce on the bottom.Fill the center of each tortilla with about ⅓ cup of the filling. Roll into a cylinder and transfer to the baking dish, seam-side down. Repeat the process until 10 enchiladas are rolled and lined up in the pan. Evenly spread the remaining sauce over the top. Sprinkle with the remaining Monterey Jack and cheddar cheese.
5. 5Bake the Casserole – Cover the dish with foil and bake for 20 minutes. Uncover and bake until the cheese is melted and bubbly, about 5 minutes.
6. 6To Serve – Garnish with green onions and serve hot.