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This recipe uses up all of that leftover, delicious-tasting, moistyou prepared for the big day and makes that are full of bold flavour and spice (yum!). It's a welcome change that won't feel like leftovers at all.
Turkey Enchiladas Are The New Comfort Classic
Spice up those leftovers.
Yields: 6 servings
Prep Time: 25 mins
Total Time: 1 hour 15 mins
- 8 tbsp.
large yellow onion, thinly sliced
cloves garlic, crushed
jalalpeños, seeded, thinly sliced
(340g) jars enchilada cooking sauce
small yellow corn tortillas
- 300 g
cooked shredded turkey meat
(400g) can pinto beans, drained and rinsed
- 250 g
shredded Monterey Jack
- 180 g
sour cream, plus more for serving
- 10 g
coriander leaves and tender stems
- 180 g
- Preheat oven to 190°C (170ºC fan). In a large pan over medium-high heat, heat 2 tablespoons oil. Add onion, garlic, and jalapeño and cook until onion is soft, 5 minutes. Add enchilada sauce and cook until slightly thickened, about 8 minutes.
- Meanwhile, heat remaining 6 tablespoons oil in a medium pan over medium high until hot. Using tongs, dip each tortilla into hot oil, making sure to get it covered in oil, just until they are pliable—they don’t need to take on any colour. (This will make rolling them easier!) Transfer to a paper towel lined plate until ready to use.
- In a medium bowl, combine turkey, pinto beans, and 200g Monterey Jack. Add 240g enchilada sauce mixture and sour cream and toss to combine, then season with salt.
- Place 300g enchilada sauce to a 22-cm x 33-cm (9"-x-13") baking dish and spread evenly across the bottom. Add a small scoop of the turkey mixture in the centre of a tortilla, then roll up and place seam side down in the dish of enchilada sauce. Repeat with remaining tortillas. Spread remaining enchilada sauce on top and sprinkle with remaining Monterey Jack.
- Bake until cheese is bubbling and melty, 15 to 20 minutes.
- Garnish with coriander, cotija, and serve with sour cream.
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