Leftover Turkey Enchiladas

Who doesn’t love a good leftover turkey sandwich, I know I sure do! But if you are ready to think outside the turkey box and get creative then why not try these Turkey Enchiladas! I’m telling you everyone will loves these and they are pretty easy to make.

The hardest thing you will have to do with these is make the sauce. You certainly could by a can of enchiladas sauce but that’s like buying jarred marinara, why? Ha, I know convenience sometimes dictates those sort of decisions but when you see how easy this recipe is and how amazing this sauce is I doubt you will ever buy canned enchilada sauce again.

SAUCE: (Makes enough for @ 4 enchiladas double, triple recipe accordingly)

3 Tomatoes

2 Dried Guajillo peppers (if you can find these then a medium dried chili pepper will do)

6 cloves of garlic

1 Yellow (or white) onion

1 Tablespoon Salt

1 teaspoon Pepper

1 teaspoon Chili powder

Method: Place all ingredients (except spices) in saucepan cover with water and bring to a boil. Cook until att veggies are tender (approx 15 min).

Remove ingredients (saving water) and blend in blender. Add water as needed to thin (realistically you won’t need much water as the veggies will produce enough in most cases).

Add spices and pulse a few times to finish mixing.

Making the Enchiladas:

Shred leftover turkey.

In baking pan place some enchiladas sauce on bottom

Take corn tortillas and dip enchilada sauce and place about 1/4 c of turkey and shredded jack cheddar cheese in center and roll.

Repeat with as many and you want to make. Making sure to use a baking pan that will keep the enchiladas from opening.

Top with more sauce and shredded cheese.

Bake until cheese inside has melted (apron 25 min at 350degrees).

Chop fresh cilantro, and avocado to sprinkle on top after cooking. And dollop with sour cream or Mexican cream.

See now wasn’t that easy?

Happy Thanksgiving and enjoy the leftovers!