Leftover Shredded Turkey and Jalapeno Enchiladas

If you've never tried to take pictures of enchiladas before, let me tell you it is very challenging. I now have a goal of preparing better for enchilada pictures and researching a little bit on how to best present enchiladas for photos. I'm not extremely proud of these photos, but this recipe is so good that I just had to share it with all of you!

This enchilada recipe would have never been born if my boyfriend had not brought back to our house in Rhode Island some leftover roasted turkey from his Easter dinner. There was a good amount of turkey left and I did not want any of it to go to waste, so I figured baking it into an enchilada dish would be a great way to use it.

My boyfriend and I are both big enchilada lovers and he was very excited when I suggested putting the leftover turkey into tortillas with some jalapenos, spices and cheddar cheese and baking them until they are warm, gooey and delicious.

These enchiladas are extremely simple to make and are very healthy, considering they are enchiladas. If you use high quality and nutritious tortillas and a natural enchilada sauce without any strange ingredients (definitely read the label), then you can definitely feel great about serving these to your family. They take all of about 30 minutes to make and cook and will have your family begging for you to make them again. Enjoy!

Leftover Shredded Turkey and Jalapeno Enchiladas:

6 tortillas (I used Ezekiel Sprouted Grain Tortillas)
1 tablespoon olive oil
2 cups leftover shredded turkey
1/2 onion, diced
1 red pepper, sliced
1/2 cup pickled jalapenos, sliced (or 1-2 fresh sliced jalapenos)
1 can diced green chiles
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 can enchilada sauce 
1 cup cheddar cheese, grated
  1. Preheat the oven to 350° and spoon a thin layer of the enchilada sauce on the bottom of a large baking dish.
  2. Heat the olive oil over medium high heat in a large saute pan. Add in the onion and red pepper and cook for about 5 minutes, until the vegetables are tender. Next, add in the turkey, jalapenos, green chiles, garlic powder, paprika, cayenne, salt and pepper. Cook for about 3-5 minutes, until all the ingredients are incorporated. 
  3. Take a tortilla and spread a layer of the turkey mixture in the middle of the tortilla. Roll it up and put it seam side down in the baking dish. Repeat with the remaining tortillas. Spoon some of the remaining enchilada sauce over the top of the rolled tortillas and top with the cheddar cheese. Bake for 20 minutes and serve!


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