Leftover Turkey Enchiladas
Leftover turkey enchiladas are the perfect way to use up all that leftover turkey from the holidays!
Foto: Spend With Pennies
Ingredients
- 2 teaspoons olive oil
- 1 g reen bell pepper (diced)
- ½ onion (diced)
- 2 cloves garlic
- 8 flour tortillas (or corn tortillas, 6-inches)
- 2 cups cooked shredded turkey (or chicken)
- 15 ounces enchilada sauce (divided)
- 2 cups shredded Monterey jack cheese (divided)
Steps
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Preheat oven to 400°F. Lightly grease a 9x13 pan.
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Heat oil in a small skillet. Cook the onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste.
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Place ½ cup enchilada sauce in the bottom of the prepared pan.
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Spread 1 tablespoon of enchilada sauce on each tortilla. Top each with ¼ cup of the turkey mixture and 2 tablespoons cheese. Roll up and place in the pan, seam side down.
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Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
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Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 teaspoons | - | - |
| reen bell pepper | 1 g | - | - |
| onion | 0.5 | - | - |
| garlic | 2 cloves | - | - |
| flour tortillas | 8 | - | - |
| cooked shredded turkey | 2 cups | - | - |
| enchilada sauce | 15 ounces | Rp 20.000/100g | Rp 300.000 |
| shredded Monterey jack cheese | 2 cups | - | - |
*Estimated market prices, may vary by region
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