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Turkey Enchiladas

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Turkey Enchiladas -
Emily Hlavac Green

After a Thanksgiving meal full of creamy green bean casseroles and sweet potato casseroles it's nice to use up any leftover turkey in enchiladas that are full of bold flavor and spice. It's a welcome change that won't feel like leftovers at all. 

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Yields: 6 servings
Prep Time: 0 hours 25 mins
Total Time: 1 hour 15 mins
8 tbsp.

vegetable oil, divided


large yellow onion, thinly sliced


cloves garlic, minced


jalalpeños, seeded, thinly sliced


(10-oz.) cans enchilada sauce


small yellow corn tortillas

3 c.

cooked shredded turkey meat


(14-oz.) can pinto beans, drained and rinsed

2 1/2 c.

shredded Monterey jack, divided

3/4 c.

sour cream, plus more for serving

Kosher salt

1/2 c.

cilantro leaves and tender stems

3/4 c.

crumbled Cotija

1/4 c.

toasted pepitas

  1. Preheat oven to 375°. In a large skillet 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.
  2. Meanwhile, heat remaining 6 tablespoons oil in a medium skillet 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 color. (This will make rolling them easier!) Transfer to a paper towel lined plate until ready to use.
  3. In a medium bowl, combine turkey, pinto beans, and 2 cups Monterey jack. Add 1 cup enchilada sauce mixture and 3/4 cup sour cream and toss to combine, then season with salt. 
  4. Place 1 1/4 cups enchilada sauce to a 9"-x-13" baking dish and spread evenly across the bottom. Add a small scoop of the turkey mixture in the center 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 1/2 cup Monterey jack. 
  5. Bake until cheese is bubbling and melty, 15 to 20 minutes. 
  6. Garnish with cilantro, cotija, and pepitas and serve with sour cream. 

Emily Hlavac Green
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