Turkey Enchiladas

After the holidays, extra turkey leftovers can be an amazing and abundant thing. I usually use mine for turkey sandwiches, turkey pot pie...and the classic plain, cold turkey snack. Last year, my mom found this Good Housekeeping turkey enchilada recipe for our post Christmas turkey leftovers. A new tradition was created. It's worth it to have to buy a slightly larger turkey to make all of these amazing things. :) These are really easy to throw together, and if you don't have a post holiday turkey to use, you could also use precooked chicken or turkey breast.

Here's what you need:

12 oz (about 1.5-2 cups) roasted boneless turkey breast, chopped
1 can (8 3/4 oz) no-salt-added corn, drained
1 container (8 oz) reduced-fat sour cream
1 1/2 cups shredded reduced-fat (2%) Mexican cheese blend
2 tablespoons chopped fresh cilantro
10 (6-inch) corn tortillas
1 can (10 oz) enchilada sauce
1 cup mild salsa

I didn't have cilantro this time around, so that's why it's omitted in the picture. I still thought they were good without it, but I'm from the prairie, so I wouldn't call myself an enchilada expert by any means. ;)

First, preheat your oven to 400*F, and spray a 9x13 pan with nonstick spray. I also lined mine with aluminum foil to make clean up easier. 

Next, grab a large bowl and mix together the turkey, sour cream, drained corn, half of the cheese, and half of the cilantro. 

In a smaller bowl, mix the can of enchilada sauce and one cup of salsa together. 

Heat the tortillas between two damp paper towels for 30 sec in a microwave, in batches of 4-5 tortillas. Scoop a few tablespoons of the turkey filling into a tortilla, roll, and place seam side down in your prepared baking pan. 

Repeat this for your remaining tortillas until you are out of filling. I didn't fill mine very full so that they were a little easier to keep rolled up in the pan, so I ended up with about 18 total. 

Spoon the enchilada/salsa mixture over the filled tortillas. Sprinkle the remaining cheese on top. 

Bake for 15-20 min until they are heated through and the cheese is melted. 

Once out of the oven, you can sprinkle the remaining cilantro over the top, and serve. Enjoy!

Text only version:

Turkey Enchiladas from Good Housekeeping

Ingredients:

12 oz (about 1.5-2 cups) roasted boneless turkey breast, chopped
1 can (8 3/4 oz) no-salt-added corn, drained
1 container (8 oz) reduced-fat sour cream
1 1/2 cups shredded reduced-fat (2%) Mexican cheese blend
2 tablespoons chopped fresh cilantro
10 (6-inch) corn tortillas
1 can (10 oz) enchilada sauce
1 cup mild salsa

Directions: 

Preheat oven to 400*F. Spray a 9x13 baking pan with nonstick spray.

In a large mixing bowl, mix turkey, drained corn, sour cream, half of cheese, and half of cilantro. 

In a smaller mixing bowl, combine the enchilada sauce with 1 cup of salsa, set aside. 

Heat tortillas, in batches of 4-5, for 30 sec in a microwave, between two damp paper towels. 

Fill each tortilla with a few tablespoons of the turkey mixture, and roll up. Place seam down in prepared baking dish. Repeat until you are out of turkey mixture.

Pour the enchilada/salsa sauce over the rolled tortillas to cover. Sprinkle the remaining cheese on top. 

Bake for 15-20 min or until the enchiladas are heated through and cheese is melted. 

Sprinkle with remaining cilantro and serve.