Leftover Thanksgiving turkey enchiladas

Photo: Damn Delicious

Turkey, green chiles and cheddar rolled in corn tortillas under red enchilada sauce. Chungah's makes a full 9x13, so it feeds everyone who stayed the weekend.

From Chungah Rhee at Damn Delicious · @damn_delicious

Turkey, peppers, green chiles and cheddar rolled in corn tortillas, covered with red enchilada sauce and more cheese, and baked until bubbling.

You need

• 2 1/3 cups red enchilada sauce, divided
• 1 tbsp vegetable oil
• 1 medium sweet onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups shredded turkey
• 1 can (4 oz) diced green chiles
• 1/3 cup chopped cilantro
• 2 cups shredded sharp cheddar, divided
• Salt and pepper
• 12 corn tortillas (5-inch), warmed
• 1/4 cup diced red onion
• 1/4 cup crumbled cotija

How to make it

1. Heat the oven to 375°F. Oil a 9x13 baking dish and spread 1/3 cup of the enchilada sauce over the bottom.
2. Heat the oil in a large skillet over medium heat and cook the onion and bell pepper, stirring, until tender, 3 to 4 minutes.
3. Stir in the garlic, chili powder, cumin and oregano for 1 minute, until fragrant, then take the pan off the heat.
4. Stir in the turkey, green chiles, 1/2 cup enchilada sauce, the cilantro and 3/4 cup of the cheddar. Season with salt and pepper.
5. Warm the tortillas so they bend without cracking. Spoon about 1/3 cup filling down the middle of each, roll up and lay seam side down in the dish.
6. Pour the remaining sauce over and scatter with the remaining cheddar.
7. Bake until bubbling at the edges and the cheese has melted, 35 to 40 minutes. Top with red onion and cotija and serve.

Written in our own words from Chungah Rhee's recipe, with their quantities. The original: Leftover Thanksgiving turkey enchiladas, Damn Delicious.

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