LEFTOVER TURKEY - ENCHILADAS

Leftover Turkey - Enchiladas image

Provided by Chuck_Roast

Categories Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

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3 cups leftover cooked dark turkey meat, shredded
1/2 cup onion, finely diced (to taste)
4 -5 garlic cloves, fresh minced (to taste)
3 cups enchilada sauce, divided (recipezaar Texas Red Enchilada Sauce)
1 tablespoon chili powder
2 teaspoons ground cumin
2 -3 jalapeno peppers, chopped fine (optional)
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced (optional)
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (8 ounce) package cream cheese (any type will work)
8 -10 small flour tortillas, warmed (smaller size 6-8-inch)
1 (14 1/2 ounce) can diced tomatoes, undrained and diced
1 cup cheddar cheese, shredded (more if desired)
1 tablespoon olive oil

Steps:

Preheat oven to 350.
Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
Add Tomatoes, seasonings, Stir to combine.
Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
Pour remaining Enchilada sauce over the top of the tortillas.
Sprinkle cheese over the top.
Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.