Leftover Turkey Enchiladas Recipe

Add 3 tablespoons of vegetable oil to a skillet.

Add the onions and leeks, then stir in the garlic and ground cumin.

Cook, stirring often for 2 minutes to soften the garlic.

Add shredded turkey, diced tomatoes, 2 cans of enchilada sauce, chipotle chiles, and fresh cilantro.

Stir the ingredients together and reduce the heat to low.

Simmer the turkey filling for 30 minutes to blend the flavors.

Heat the remaining 1/2 cup of vegetable oil over medium heat in a small skillet.

Submerge a tortilla into the oil and cook for 10 seconds.

Flip the tortilla over and cook for another 5 seconds.

Pour a half can of enchilada sauce into a large casserole dish and spread it out to coat the bottom.

Place a tortilla on a plate and add about a quarter cup of the turkey mixture down the middle of the tortilla.

Roll up the tortilla and set it seam side down along one edge of the casserole dish.

Continue to fill tortillas and place them alongside each other until the casserole dish is full or you run out of filling.

Top the enchiladas with corn kernels, black beans, and the remaining shredded cheese.

Place the casserole dish in the oven and bake uncovered at 350 degrees for 30 minutes or until the sauce is bubbling and the cheese is melted and lightly browned.

Equipment Needed

Spice Level: