These quick and simple turkey enchiladas are a great way to use up your leftover turkey. You can even prepare the dish in advance and refrigerate it to cook later. The enchiladas are creamy and mild, thanks to a mild green enchilada sauce and mild green chiles. If you want more heat, simply use red sauce and hot chiles. A layer of cheese tops the enchiladas and makes a nice crust. The dish takes minutes to assemble, and it air fries in about 20 minutes or bakes in 25. It's great--creamy, cheesy, and comforting. Plus, it's a good way to use up the rest of that turkey besides in sandwiches! Enjoy!
Easy Turkey Enchiladas -- Serves 4
2 cups of chopped, cooked turkey
3 tablespoons of mild green chiles (about half of a 7-ounce can)
4 ounces of light cream cheese (half a block)
1/4 cup of chopped cilantro, parsley, or a mixture, plus extra on top, if you like
10-ounce can of mild green enchilada sauce
2 teaspoons of lime juice
6 small corn tortillas
3/4 cup of shredded Mexican blend cheese
Spritz an 8-inch pan or dish well with non-stick cooking spray. I usually line a pan with foil and spritz the foil for easy cleanup. In a large microwave-safe bowl combine the turkey, chiles, and cream cheese. Cover the mixture and microwave it on medium power for 2-4 minutes or until hot. Stir the mixture well. You want the cream cheese to melt into the mixture. Stir in half of the cilantro/parsley. Stir the lime juice into the can of enchilada sauce, then pour half of the sauce on the bottom of your prepared pan. Put the tortillas on a plate covered with a damp paper towel and warm them slightly in the microwave--about a minute on medium power. You want them to be pliable. Lay the tortillas on the counter and divide the turkey mixture evenly among the tortillas, placing and spreading the turkey mixture on one side of a tortilla. Roll or fold the tortillas up and place them, seam-side-down, and in one layer, on top of the enchilada sauce in your pan. Pour the remaining enchilada sauce on top of the rolled tortillas. Sprinkle the cheese evenly on top of the tortillas/enchilada sauce. You can cover the dish and refrigerate it to make later or make it immediately.
Air Fryer: Air fry the enchiladas at 320 degrees for 20-25 minutes or until hot and the topping is golden, spotty brown.
Oven: Preheat the oven to 350 degrees and bake the enchiladas for 20-30 minutes or until hot and the topping is golden, spotty brown.
If you'd like, sprinkle the top of the enchiladas with more cilantro/parsley before serving them.
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