I literally had bags and bags of leftover turkey this year and had to find ways to use it up. I made bone broth, turkey noodle soup, even turkey Thai green curry.
Tuesday rolled around and I knew I wanted a Mexican theme, for taco Tuesday so I created these enchiladas. I made my gluten and dairy free, so I’ll share how I did both.
Here’s what I used
1 28oz can of green chile enchilada sauce
1 10 oz can of diced tomatoes with chiles
3/4 c. sharp cheddar cheese, shredded (left it out of the dairy free portion)
1 c. diced leftover turkey
4 flour tortillas
4 corn tortillas
Combine 1/4 can of the enchilada sauce to a bowl. Add in whole can of tomatoes with diced chilies (do not drain), cheese, and turkey. Stir to combine. Add 3-4 tablespoons of this mixture to each tortilla. Gently roll and place seam side down in 9×13 greased pan. Cover with the rest of the can of sauce, top with cheese, if desired. Bake, uncovered, for 30 minutes until the cheese is bubbly and golden brown.
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