Turkey Enchiladas

Name: Turkey Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 cup Whole Turkey (2 cups shredded leftover turkey); 1 cup White Onion (1 cup diced white onion); 1 piece Orange Bell Pepper (1 small orange bell pepper, diced); 1 clove Garlic (1 clove garlic, minced); 1 cup Baby Spinach (1 cup fresh baby spinach); ½ cup Greek Yogurt (1/2 cup whole milk Greek yogurt); 2 cup Monterey Jack Cheese (1/2 cup shredded Monterrey Jack cheese + 1 1/2 cups shredded Monterey Jack cheese); ¼ cup Cilantro (1/4 cup cilantro leaves, chopped); 2 ⅔ cup Red Enchilada Sauce (1/3 cup red enchilada sauce + 2 1/3 cups red enchilada sauce, divided); ½ tsp Cumin Seeds (1/2 teaspoon cumin); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); 1 piece Lime (juice of 1 lime); 0 pieces Table Salt (salt and pepper, to taste); 8 pieces Flour Tortilla (8 flour tortillas)

Turkey Enchiladas - Dinner (Mexican)

50 minMexican

Servings8

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Egg Free

Ingredients

For 8 servings

Whole Turkey2 cup · 2 cups shredded leftover turkey
White Onion1 cup · 1 cup diced white onion
Orange Bell Pepper1 piece · 1 small orange bell pepper, diced
Garlic1 clove · 1 clove garlic, minced
Baby Spinach1 cup · 1 cup fresh baby spinach
Greek Yogurt½ cup · 1/2 cup whole milk Greek yogurt
Monterey Jack Cheese2 cup · 1/2 cup shredded Monterrey Jack cheese + 1 1/2 cups shredded Monterey Jack cheese
Cilantro¼ cup · 1/4 cup cilantro leaves, chopped
Red Enchilada Sauce2 ⅔ cup · 1/3 cup red enchilada sauce + 2 1/3 cups red enchilada sauce, divided
Cumin Seeds½ tsp · 1/2 teaspoon cumin
Dried Oregano½ tsp · 1/2 teaspoon dried oregano
Lime1 piece · juice of 1 lime
Table Salt0 pieces · salt and pepper, to taste
Flour Tortilla8 pieces · 8 flour tortillas

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Steps

1Preheat oven to 400 degrees and grease 9×13 baking dish with avocado spray.
2Make the Sautéed Veggie Mixture
3Heat a large skillet over medium high heat. Once hot, add the avocado oil, diced onion, diced bell pepper, and minced garlic. Sauté the garlic, onion, and bell pepper in avocado oil until tender. Next, add the baby spinach and sauté for 1-2 minutes until it is just wilted. Set aside.
4Make the Filling
5Add the shredded turkey, sautéed veggie mixture, Greek yogurt, cheese, cilantro, enchilada sauce, cumin, oregano, lime juice, salt, and pepper to a large mixing bowl. Stir until everything is well combined.
6Assemble the Enchiladas
7Pour 1/3 a cup of enchilada sauce in the bottom of a 9×13 baking dish. Next,microwave the flour tortillas for 30 seconds to 1 minute, flipping halfway through, until warm and pliable. Next, pour 1/2 cup of enchilada sauce on a large plate. One at a time, gently dip a tortilla in the enchilada sauce until lightly coated on both sides. Scoop around 1/3 a cup of the filling into the tortilla and then gently roll up and place in the baking dish, seam side down. Repeat the process until all 8 enchiladas have been made.
8Pour the remaining enchilada sauce over the enchiladas and then top with the remaining shredded Monterey Jack cheese.
9Bake the enchiladas at 400 degrees for 15-20 minutes or until the top becomes golden brown and bubbly. Garnish with cilantro, diced red onion, and lime wedges before serving. Enjoy!