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Leftover Turkey or Chicken Enchiladas

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“I came up with this the other day with all of the left over Thanksgiving turkey.”
READY IN:
20mins
SERVES:
4-6
YIELD:
6 Enchiladas
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml shredded cooked turkey (or chicken or beef!)
  • 118.29 ml cooked vegetables
  • 177.44 ml cheddar cheese
  • 118.29 ml Mexican blend cheese (optional) or 118.29 ml add more cheddar cheese
  • 177.44 ml salsa (or more to taste)
  • 2.46 ml cumin
  • 1.23 ml chili powder
  • 0.25 ml hot sauce (optional)
  • 6 tortillas

Directions

  1. Preheat oven to 350°F.
  2. In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
  3. Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
  4. Roll the tortilla up and place seam side down into a lightly greased baking pan.
  5. Top with extra cheese and salsa if desired.
  6. Baked until heated through, about 15-20 minutes.

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