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Leftover Turkey Enchiladas

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Mexican
Leftover Turkey Enchiladas
Ingredients
  • 2 cups shredded Cheddar-Monterey Jack cheese blend
  • 1 (19 ounce) can red enchilada sauce
  • 1 medium onion, chopped
  • 1 (2 ounce) can sliced black olives
  • 1 tablespoon oil, divided, or more as needed
  • 24 (6 inch) corn tortillas
  • 4 cups cooked turkey, chopped
Instructions
1
Preheat the oven to a medium-high temperature of 350 degrees F (175 degrees C).
2
Lightly coat the interior of a 9x13-inch baking dish with a thin layer of oil to prevent sticking.
3
Pour the contents of an enchilada sauce container into a serving bowl.
4
Mix together shredded Cheddar-Jack cheese, diced onion, and pitted black olives in a small bowl.
5
Heat a small skillet over low heat with just enough oil to coat the surface of a tortilla.
6
Add one tortilla to the skillet and cook for 15-30 seconds on each side, until it becomes soft. Remove the tortilla from the skillet and dip it into the enchilada sauce to coat, then place it on a serving plate.
7
Place a portion of sliced turkey and the cheese mixture in the center of the tortilla, roll it up tightly, and position it seam-side down in the prepared baking dish.
8
Repeat Step 3 to cook and coat 11 more tortillas, using additional oil as necessary.
9
Place the rolled tortillas in the prepared baking dish to cover its bottom.
10
Spread a layer of enchilada sauce over the rolled tortillas, covering them completely.
11
Repeat Steps 3 and 4 to cook and coat the remaining 12 tortillas, placing them seam-side down in the baking dish.
12
Pour the remaining enchilada sauce over the top of the tortillas, covering them completely.
13
Sprinkle a layer of remaining cheese mixture over the top of the enchiladas.
14
Bake the assembled enchiladas in a preheated oven at 350 degrees F (175 degrees C) until the cheese is melted and bubbly, approximately 20 minutes.