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Turkey Enchiladas

Serves 6
Time 1 hr 5 min
Serve these enchiladas with grated jicama or cabbage salad, white or brown rice and sour cream. Leftover turkey is perfect to use in this recipe.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 2 medium bell peppers, seeded and chopped
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 teaspoon ground cumin
  • 2 cloves garlic, finely chopped
  • 1 1/2 pound shredded cooked turkey meat
  • 1 (32.0-ounce) jar mild or medium salsa, divided
  • 2 cups shredded Monterrey Jack cheese, divided
  • Salt and pepper, to taste
  • 12 corn, whole wheat or plain tortillas
  • Sour cream
Method

Preheat the oven to 350°F. Heat oil in a large skillet over medium heat. 

Add onions, bell peppers, jalapeño, cumin and garlic and cook, stirring frequently, for 5 minutes. 

Add turkey and 1 1/2 cups of the salsa. 

Cook 5 to 10 minutes longer, stirring often, until mixture is hot and peppers are tender. 

Add 1 cup of the cheese and stir until it melts, then season filling with salt and pepper.

Spread about 1/2 cup of the filling down the center of each tortilla and roll up. 

Arrange rolled tortillas, seam-side down, in a single layer in a greased 9- x 13-inch baking dish. 

If any filling remains, simply spread it over the enchiladas in the pan.

Spoon remaining salsa over enchiladas and cover with foil. 

Bake 30 minutes then remove foil, sprinkle remaining 1 cup cheese over enchiladas and bake 10 to 20 minutes longer, or until cheese is melted and bubbly. 

Set aside to let cool slightly, then transfer to plates and serve, topped with dollops of sour cream.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 2 medium bell peppers, seeded and chopped
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 teaspoon ground cumin
  • 2 cloves garlic, finely chopped
  • 1 1/2 pound shredded cooked turkey meat
  • 1 (32.0-ounce) jar mild or medium salsa, divided
  • 2 cups shredded Monterrey Jack cheese, divided
  • Salt and pepper, to taste
  • 12 corn, whole wheat or plain tortillas
  • Sour cream