For the record, mixing all your Thanksgiving leftovers into one big bowl of holiday goodness makes a fantastic dinner. And for the record, I can’t eat these bowls more than 2 days in a row without getting bored.
On Sunday night, I needed a dinner with a completely different flavor. But I didn’t want to start from scratch. It seemed like such a waste of time when we still had SO many leftovers in the fridge.
Seriously, a good 1/3 of our fridge was jam-packed with leftovers.
What’s has a completely different flavor from traditional Thanksgiving leftovers? Mexican food, that’s what. Enter: turkey enchiladas. And not just any turkey enchiladas. Thirty-minutes-or-less turkey enchiladas.
I originally intended to make these with goat cheese, until I realized that I had no goat cheese. So instead, I used the jalapeno cheddar I received in a Hickory Farms box via Foodbuzz’s Tastemaker program.
Quick Turkey Enchiladas
Makes 6 enchiladas
2 tsp olive oil
1 c chopped bell pepper
1 c frozen corn
1 tsp dried cilantro
1 1/2 tsp garlic powder
1/2 tsp coriander
1/2 tsp cumin
1 c shredded turkey
2 oz shredded cheddar
6 fajita-sized flour tortillas
Preheat oven to 350F. In a large skillet or wok, warm the oil over medium-high heat. Add the peppers and cook until they begin to soften, about 4-5 minutes. Add the corn and spices and cook, stirring occasionally, until heated through. Finally, add the turkey and cheese and heat until the cheese is melted.
Savvy Tip: To shred the turkey, pull it apart with 2 forks or with the flat side of a butter knife.
Scoop about 1/4 cup of the filling into the center of a tortilla. Begin to roll the tortilla, folding in the ends halfway through. Finish rolling and place in a greased 9×9″ baking dish. Repeat with the remaining ingredients.
Bake at 350F for 10 minutes. Serve with salsa and chips and enjoy!