Add chopped leftover turkey, tamed jalapenos, 1 tablespoon cilantro, black olives, ¾ cup salsa and ½ cup of cheddar cheese to vegetables and stir.

Baked turkey enchiladas. Pour enchilada sauce into a bowl. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Top with layers of half each of the turkey mixture, sour cream and cheese.

By tieghan nov 8, 2015 skip to recipe save recipe Add tortilla and cook until soft, 15 to 30 seconds per side. Take you leftover turkey breast and chop it up, place it in a large bowl.

Ingredients 2 (28 oz) tomatoes 4 carrot, peeled and diced 3 stalk celery, chopped 2 white onion, chopped Lightly grease a shallow ovenproof dish with oil. Add the passata, oregano and black pepper.

Web add the enchilada seasoning and stir. Web steps 1 when ready to cook, set the traeger to 350℉ and preheat, lid closed for 15 minutes. Heat olive oil in a medium skillet over medium heat.

To assemble the enchiladas, place a tortilla on a work surface, spread 2 tablespoons of sauce over the top, add 1/4 cup of turkey in a line down the tortilla, and top with 1/4 cup of the grated cheese. Web to bake turkey enchiladas straight from the fridge, just cover with aluminum foil and bake in a 350°f oven for 25 to 30 minutes. Bring to a gentle simmer and cook the turkey mixture for 10 minutes, stirring regularly.

I don't make mexican dishes much at home, so when i get the craving, we go out. Preheat the oven to 350°f. Web heat oven to 400°f.