There was entirely too much turkey left in the house after Thanksgiving. We ate leftovers multiple meals in a row, then I got creative. These enchiladas were an easy, delicious way to use up some of the extra turkey.
I started by mixing about two cups of shredded turkey, some low-fat sour cream, and low-fat Mexican cheese blend (Trader Joe’s).
Next place about a quarter to half cup of the mixture in a large flour tortilla.
Put in some enchilada sauce (again, I used Trader Joe’s brand),
and roll it up.
Place them in a large baking dish, cover with more enchilada sauce, and cheese.
The reason for the foil in this picture is that my kids don’t like the spicy enchilada sauce, so the two lonely roll-ups on the end are for them.
Bake the enchiladas for about 20 minutes at 350 degrees, or until all the cheese is melted.
Once I placed them on the plate, I drizzled even more sauce over the top, and served them with tortilla chips and salsa. I also think a black bean and corn side would be excellent.
Prep Time: 15 minutes Cook time: 20 minutes Servings: 4 Serving Size: 2 enchiladas
2 cups cooked, shredded turkey
1 cup low-fat sour cream
1 bag (80z) low-fat Mexican cheese blend
8 large whole wheat tortillas
1 jar enchilada sauce
1. Pre-heat oven to 350 degrees. Mix turkey, sour cream, and 1 cup of cheese in a medium-sized bowl.
2. Place 1/4 to 1/2 cup of turkey mix into a tortilla. Drizzle enchilada sauce over the turkey mixture and wrap up, closing both ends.
3. Place all enchiladas in a large, shallow baking dish and cover with enchilada sauce and remaining cheese.
4. Bake for 20 minutes, or until cheese is melted.