Leftover Turkey - Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350.
• 2 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.
• 3 add tomatoes, seasonings, stir to combine.
• 4 add turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
• 5 add cream cheese and stir until well incorporated. simmer for a few minutes longer.
• 6 in a 9x13" pan add 1 cup of enchilada sauce and coat bottom of pan.
• 7 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).
• 8 pour remaining enchilada sauce over the top of the tortillas.
• 9 sprinkle cheese over the top.
• 10 bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
• 11 variations - add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
• 12 toppings (suggestions) - salsa, lettuce, chopped olives, chopped onion, chopped tomatoes, chopped jalapeno's.